JAPANESE EGGPLANT IS THE BEST YOU WILL ENJOY THIS RECIPE ENJOY DAN:

                     EGGPLANT WITH MOLASSES by CHEF DAN:

Serves 4-6

INGREDIENTS:

4-5 Japanese eggplants (smaller than regular eggplant)

3 tablespoons olive oil

2 tablespoons molasses

1 tablespoons lemon juice

1 onion, peeled and chopped

6 garlic cloves, peeled and minced

1 thumb-size fresh ginger

1 tablespoon DAN’S honey

1 cup tomato sauce

2 teaspoons FRANK’S RED-HOT chile & lime hot sauce (savory heat with a tangy twist)

Coarse salt and freshly ground black pepper

DIRECTIONS:

1.    Heat oil in a skillet over high-heat until slizzling.

2.    Add eggplant, then sprinkle some salt on top.

3.    Cook stirring often, until soft about 8-10 minutes.

4.    Reduce heat, add onions and cook stirring often, about 5 minutes.

5.    Add garlic and ginger and cook until fragrant about 1 minute.

6.    Add tomato sauce, molasses and FRANK’S RED HOT, DAN’S honey, lemon juice and season to taste with salt and pepper.

7.    Bring mixture to a boil, reduce heat to simmer, stirring until thickened, about 5 minutes.

8.    Remove from heat and stir in fresh mint.

9.    Add more heat if desired.

                       ENJOY DAN:                                    BON-APPETITE: