Eggplant with Asian Orange Sauce

Ingredients
Part 1
- 1 Chinese eggplant [light purple color, that are long/slender] (quartered lengthwise and chopped into one inch pieces)
- 3 cloves garlic pressed
- 2 TBSP olive oil

Part 2
- 1 TBSP ginger (grated with cheese grater / don't bother peeling skin off)
- 1/2 red onion (sliced into 1/4 in rounds and cut into 2 inch pieces)
- 3 cloves garlic pressed
- 2 TBSP olive oil

Part 3
- 1 TBSP cornstarch (if you want the sauce to thicken)
- 1 Orange or Tangerine peeled (crush the part you would eat over pan, include pulp)
- 1 TBSP sugar
- 1 TBSP soy sauce
- 1 TSP sriracha or garlic chili sauce


Cooking
1. Cook Part 1 of the ingredients on medium in cast iron pan until eggplant begins to soften. Add water as needed to keep the frying part of the process wet at all times.
2. Add Part 2 ingredients and Cook until onions are tender.
3. Cook Part 3 ingredients until everything looks mixed together and eggplant is tender. Give it a taste. If its tender it will taste good!