Title: Szechuan eggplant
 Categories: Main dish, Low-fat
      Yield: 1 Servings
 
      1 lg Eggplant
      1 bn Scallions, sliced
      2 tb Hot Szechuan sauce
      2 tb Reduced sodium teriyaki
           -sauce
    1/4 c  Cold water
 
  Peel eggplant.  Cut into 2 inch thick rounds, then slice the rounds
  into wedges (i.e., think of how pizza is cut). Saute in some water or
  broth in a non stick pan, turning to cook the wedges evenly. Cook for
  about 3-5 minutes per side, or until the slices are done to your
  liking. Add the scallions.  Mix the sauces and water and pour into
  the pan. Stir to coat. Serve over plain rice with lots of water (the
  sauce I used was HOT!). Notes: I used House of Tsang hot Szechuan
  sauce. It was not totally fatfree, but was all I had. The oils were
  very far down on the list of ingredients. The teriyaki was FF.  I am
  sure that you can find FF Szechuan sauce, however, so I posted this
  recipe anyway. Also, I recommend that you use just a touch of the hot
  sauce at first.