Pork and Eggplant

Ingredients:

2 teaspoons vegetable oil
1 pound eggplant , cut into large bite-sized pieces
1/4 pound pork loin, cut into bit-size pieces
3 tablespoons shoyu
2 teaspoons ginger root, minced
2 teaspoons garlic, minced
2 teaspoons granulated sugar
2 teaspoons white vinegar
3 large Hawaiian red peppers, seeded and minced

Instructions:

Heat 1 teaspoon of oil in a wok or frying pan on medium-high heat and cook the eggplant until soft (about 3-5 minutes). Remove eggplant from oil and set aside. Pour remaining 1 teaspoon of oil into the pan; fry pork for 1 minute. Stir in eggplant and combine remaining ingredients until heated through. Enjoy with a fresh pot of rice and some chilled ripe mango... ONO!