Spicy Eggplant in Garlic Sauce

Why is this earthy dish so heavenly? The secret’s in the sauce!

1-1/2 pounds eggplant, peeled and cut into 1x1x2-inch strips
1 green bell pepper, cut into 1x2-inch strips
1 red bell pepper, cut into 1x2-inch strips
2/3 cup olive oil, divided in half
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 tablespoon hoisin sauce or hot bean sauce
1/4 cup sugar
1/4 cup rice vinegar
1/4 cup chicken broth
1/4 cup light soy sauce
1/4 cup dark soy sauce
1 tablespoon sesame oil
2 tablespoons cornstarch
2 tablespoons water

Place eggplant and pepper strips in large bowl; pour 1/3 cup oil over strips and toss to coat. Place vegetables in center of cooking grate. Grill 6 to 8 minutes.

Meanwhile in small saucepan heat 1/3 cup oil over medium heat. Add ginger and garlic and cook 1 minute until brown. Add hoisin sauce and stir. Quickly add sugar, vinegar, chicken broth, light soy sauce, dark soy sauce, and sesame oil. Bring to a boil. Stir cornstarch into water until dissolved. Add to sauce and stir until thickened. Pour sauce over vegetables; toss to coat.

Makes 6 servings.

A drier Gewürztraminer from California’s Alexander Valley will buoy up the spices in this velvety sauce. Alternatively, just about any Asian Pilsener—the drier, the better—will work well with the spicy sauce and the delicate eggplant.