Eggplant with Garlic Sauce

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1 large eggplant, cut in to 1-inch x 3-inch strips and soaked in cold water for 15 minutes. Drain and shake dry.
2 scallions, cut in 1/2 inch -pieces
4 cloves of garlic, minced
1 jalapeno, seeded and chopped, optional
2 to 4 tablespoons oil
1/4 cup lite soy sauce
1/2 cup water
1 tablespoon sugar
1 tablespoon cornstarch

Heat oil in nonstick skillet or wok, and add eggplant, tossing to coat. Cook 2 minutes uncovered, then add garlic and onion and cook, covered, until eggplant is limp (about 5 minutes). Add sauce ingredients, and cook and stir until thick.

Serve over rice. 

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