adapted from Beyond the Great Wall, Jeffrey Alford and Naomi Duguid

4 Asian eggplants

2 medium tomatoes

4 green onions

2 T toasted sesame oil

1 T minced garlic

1 T grated ginger

2 t salt

1/2-1 c homemade chicken stock

2 T soy sauce

Trim the stems off eggplant, slice lengthwise, then cut on the diagonal into slanted half circles.  Cut the tomatoes into wedges.  Slice the white part of the green onions and set aside.  Monce the green parts of the onions and set aside.  Heat a large skillet or wok over high heat.  Swirl in the oil, then stir-fry the garlic and ginger until fragrant, 30 seconds.  Add the white part of the green onion and stir-fry for 30 seconds longer.  Add the eggplant slices, sprinkle with salt, and stir fry until they begin to char, about 3-5 minutes.  Add the tomato wedges and stir fry until they soften.  Add the chicken stock and boil over high heat until everything begins to come together into a stew.  Add the minced green onion greens and stir.  Add the soy sauce and continue cooking for just a minute longer.  Serve hot, with rice.