EGGPLANT SZECHUAN STYLE

         3/4 kilo eggplants

         4 long green onions

         2 teaspoons hot bean sauce

         1 tablespoon soy sauce

         1 tablespoon calamansi extract

         1 tablespoon cornstarch

         1 tablespoon water

         1 clove garlic, finely chopped

         2 teaspoon fresh ginger, minced

         5 tablespoons vegetable oil

         1/2 cup water

         1 teaspoon oriental sesame oil

         1 1/2 teaspons sugar

      Cut eggplants into 2 x 1/2 inches.

      Separate 1 green onion and cut into thin slices.

      Reserve for garnish.

      Cut remaining [onions into thin slices and combine 

             with garlic, ginger, and hot bean sauce in bowl.

      Set aside.

      Combine 1/2 cup water., soy sauce, calamansi

              extract, and sugar in another bowl.

      Set aside.

      Heat 2 tablespoons vegetable oil in a skillet over

                 medium-high heat.

      Add half of the eggplants and cook for 5 minutes.

      Stir until soft and moist.

      Drain in colander.

      Repeat the two immediate procedures above for the

                remaining eggplants.

      Heat the remaining 1 tablespoon vegetable oil in skillet.

      Add the onion-garlic mixture and stir for 30 seconds.

      Add the soy sauce-sugar mixture.

      Bring to a boil stirring occasionally until liquid has almost

             evaporated.

      Add diluted cornstarch.

      Stir until sauce boils and thickens slightly.

      Stir in sesame oil.

      Garnish with reserved onion slices.