Sauteed Chinese Eggplant in Sriracha Sauce (Serves 4)

2 chinese eggplant (diagonally sliced)
1/2 cup ginger (julienne)
1/4 cup celery
1/2 cup basil (coarsely chopped)
3 tablespoon toasted sesame seed oil
1 teaspoon sugar
4 tablespoon sriracha chili sauce
1 teaspoon ketchup
2 hard boiled eggs (chopped)
Salt to taste

In a wok or a pan heat the oil, add ginger and saute for a minute. Add the chinese eggplant, sugar and mix well. To this add sriracha sauce, ketchup, basil and celery, and saute till the eggplant is cooked.

Put the chopped egg on the serving plate, place the sauteed eggplant around it and garnish with basil and serve hot.