Spicy Vegan Eggplant

Name: Spicy Vegan Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 1 chipotle bouillon cube; 1/2 cup water; 2 tablespoons liquid amino acid (Bragg Liquid Aminos); 2 molasses (or more to taste); 1 tablespoon cornstarch; 1/2 cup cold water; 1 eggplant, cubed; 3 -4 slices onions, chopped; 2 garlic, minced; 1/2 red bell pepper; 1 tomatoes, cubed; 1 vegetable bouillon cube; 1/2 cup hot water (add more to keep eggplant from drying out); 1 tablespoon liquid amino acid (Bragg Liquid Aminos); 1/2 cup hot water (add more to keep eggplant from drying out)

Submitted by tumbleweedland

"I looked at several Thai recipes and then came up with this. It was so good (meaning my husband gobbled it up), I had to write it down and share it."

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Ready In:: 25mins
Ingredients:: 15
Serves:: 2

ingredients

Sauce
1 chipotle bouillon cube
¹⁄₂ cup water
2 tablespoons liquid amino acid (Bragg Liquid Aminos)
2 molasses (or more to taste)
1 tablespoon cornstarch
¹⁄₂ cup cold water
Eggplant
1 eggplant, cubed
3 -4 slices onions, chopped
2 garlic, minced
¹⁄₂ red bell pepper
1 tomatoes, cubed
1 vegetable bouillon cube
¹⁄₂ cup hot water (add more to keep eggplant from drying out)
1 tablespoon liquid amino acid (Bragg Liquid Aminos)
¹⁄₂ cup hot water (add more to keep eggplant from drying out)

directions

Prepare the sauce first by adding first four ingredients. Taste. Add more molasses if needed. Bring to a boil, then turn down tosimmer.
In a preheated pan on medium, spray with a non-stick spray then add eggplant, onion, garlic, red bell pepper and saute for a couple of minutes.
In a small bowl add bouillon cube and dissolve. Add to eggplant mixture. Add more water if needed.
Add tomato and Bragg liquid aminos.
Turn heat down and cover.
Return to the sauce. In a separate bowl, mix cornstarch with cold water. Pour into sauce and stir constantly until mixture turns dark.
Pour over eggplant, cover, and cook for 5 more minutes.
Serve with rice. Hope you enjoy.