By Carrie Hirsch

Serves 4 as a side dish

4 small Asian eggplants or 1 large globe eggplant
6 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
3 green onions, thinly sliced
1 tablespoon ground ginger
1 tablespoon red pepper flakes
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
2 tablespoons honey

Cut unpeeled eggplant into 3/4” cubes. Heat 4 tablespoons olive oil in a heavy skillet or wok. Brown eggplant cubes for 20-25 minutes on low heat, stirring often (they will reduce significantly in size). Push eggplant to one side of the skillet, then add remaining 2 tablespoons of olive oil, allow to heat, then stir in garlic, green onions, ground ginger, and red pepper flakes. Stir for 2 minutes, then coat eggplant with spice mixture. Stir in soy sauce, balsamic vinegar and honey until well coated.