Szechuan eggplay

1. Wash and cut the eggplant (when cutting the eggplant, roll the eggplant and cut on a diagonal. This will expose more of the inner parts. http://justonecookbook.com/blog/how-to/cutting-techniques/#Rangiri (Cutting in Rotation)

2. Add oil to wok and turn to medium heat.

3. When oil is heated add garlic...give it 15 to 30 seconds for the garlic to release it's flavors, but don't burn the garlic.

4. Add eggplant and all other ingredients and sautee.

5. If the mix dries out after awhile (the eggplant will soak up the oil), add a couple of TBSP of water to keep it moist. I don't like to add more oil, I want to keep it healthy.

6. When the eggplant is soft but still has a little body, throw in the scallions and sautee for another 30 seconds. Adjust the taste to your liking by adding more salt, if needed, and some chili paste.