Eggplant Stew with Ground Chicken

With many ways to cook with a Japanese eggplant, I am introducing another easy, one pot meal for a lazy day. This requires very few ingredients, but the taste is wonderful. It takes less than 30 minutes for dinner to be served.

Ingredients:
1 Japanese eggplant, cut into big chunks
1/2 lb. ground chicken
2 shallots, sliced
2 green onions, separated, (chop the white part, and cut the green part into 2 inch lengths)
1 tsp ginger
2 cloves garlic, minced
1 cup chicken broth
1 tsp oyster sauce
Salt, soy sauce, sugar, and black pepper to taste

Garnish with chopped basil and cilantro

Directions:
In a medium sauté pan, add 2 tablespoon oil, and pan-fry the eggplant until brown on both sides.

Remove and place into a stew pot.

 In the same sauté pan, add 1 tablespoon oil. Stir in shallots, chopped white part of green onions, ginger, and garlic. Cook until fragrant.

  Add ground chicken. Season with salt, soy sauce, sugar, oyster sauce, and black pepper. Chili flakes can be added at this point, if a spicy taste is preferred.

 Mix well and add to the eggplant. Add the chicken broth.

 Cover the pot and cook for 15 minutes. Re-season with salt or soy sauce. Sprinkle with green onions. Garnish with basil and cilantro. Serve.