Not So Spicy Eggplant

Okay, so we are moving in a day and I am trying to pare down on my recipe books. I have a wok and stir fry one that I only ever use one recipe from. I figure it would be more prudent to just post the recipe and give the book away (any takers? I've also got a bread machine book. If not, they will find a happy home at DI). Anyway, the dish's title is Spicy Eggplant, but I don't do spicy. So don't be afraid of the title, because I don't even think it tastes spicy.

1 lb eggplant, rinsed

2 tsp salt

3 T veg oil

2 garlic cloves, crushed (or minced)

2 T fresh ginger

1 fresh red chili (maybe this adds heat? I've never had it on hand, so I've never used it)

1 onion, halved and sliced

2 T soy sauce

1 T hoison sauce

1/2 tsp chili sauce (never used this either, actually)

1 T dark brown sugar

1 T wine vinegar

1 tsp ground Szechuan pepper (okay, so now I'm seeing why this is called spicy eggplant :P I've always omitted this ingredient, too)

1 1/4 c veg boullion

Cut eggplants into cubes. Place in strainer and sprinkle with salt. Let stand 30 minutes. Rinse under cold water and pat dry with paper towels. Heat oil and add garlic, ginger, onion, and fresh chili. Cook 30 seconds and add the eggplant. Continue to cook for 1-2 minutes. Add soy sauce, hoison sauce (I suppose it may be compensation for the spices I omit, but I always end up using more than 1 T of hoison sauce.. so maybe you'll want to add to taste), chili sauce, brown sugar, wine vinegar, Szechuan pepper, and veggie boullion, reduce heat and let simmer, uncovered for 10 minutes or until eggplants are cooked/tender. Increase heat to reduce sauce until thickened enough to coat eggplants. Serve immediately.