Not so Hot and Sour Chinese Eggplant

So we got Eggplant in our Bountiful Baskets this morning, so I shopped the web and found this great recipe which I had to adapt to what I had on hand.  But I am in love!!!

Ingredients

• 1 eggplant, cubed
• 6-7 chicken strips (I use the Costco tenders)
• Rice 
• 
  
• Other optional vegetables:
• mushrooms
• onions
• 
  
• sliced cabbage
• garlic
• green pepper
• 
  
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon + white sugar (or stevia, succanut)
• 1 green chile pepper, chopped (or 1/2 can of green chilies)
• 1 teaspoon cornstarch
• 1/2 teaspoon seasame oil, or to taste (also could use red pepper oil)
• 2 teaspoons salt
• 2 tablespoons vegetable oil

Directions

1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.