1 large eggplant, peeled and sliced 2" thick, then halved
1 bunch scallions, sliced
2 tablespoons hot Szechuan sauce
2 tablespoons reduced sodium teriyaki sauce
1/4 cup cold water
1. Saute eggplant in some water or broth in a nonstick pan, turning to cook the wedges evenly. Cook for about 3-5 minutes per side, or until the slices are done to your liking.
2. Add the scallions. Mix the sauces and water and pour into the pan.
3. Stir to coat. Serve over plain rice.'