Japanese Eggplant Recipe

First time growing eggplant.

LOVE this recipe. It's a keeper!


 1 pound Japanese eggplant
 2 tablespoons soy sauce
 2 tablespoons sake or dry vermouth( used dry vermouth)
 2 tablespoons brown sugar
 2 teaspoons rice vinegar 
1 tablespoon minced or grated ginger
 3 tablespoons vegetable oil
 1 cup quartered cherry tomatoes

Step 1    
Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices. Set aside.

Step 2    
In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger. Heat and stir until the brown sugar is dissolved. Remove from heat and set aside.

Step 3    
Heat a large skillet over medium-high heat. Add the oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

Step 4    
Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.