Spicy Eggplant

Directions

1. 1
   Turn burner on medium-high.
2. 2
   Melt palm oil in wok, coat all sides.
3. 3
   Add eggplant and onion, toss in oil until coated.
4. 4
   Stir in sugar and let sweat, stirring occasionally to prevent burning.
5. 5
   Mix bullion, ginger root, and garlic into 1 cup water until fully dissolved.
6. 6
   When eggplant is mostly soft, add broccoli, green onions, and collard greens.
7. 7
   Mix in thoroughly.
8. 8
   Pour bullion mixture over vegetables and cover.
9. 9
   Cook 5-10 minutes, stirring occasionally, (or until all vegetables are desired tenderness).
10. 10
    When serving, add 1-10 drops chili oil to taste.
11. 11
    Serve over rice.