Doreen's Chicken and Eggplant
Pour boiling water over eggplant and let stand 5 minutes or more. Drain eggplant well.
Mix corn starch and soy sauce into chicken strips.
Heat pan and add oil. Fry chili peppers then remove them.
Fry chicken until cooked.
Add drained eggplant, garlic, ginger and red peppers. If using cayenne, add it as well. Fry for a minute or two.
Add chicken stock and cook until eggplant is soft. Add more stock if it starts to stick.
Serve with white rice.