Spicy Eggplant

Directions

1. 1
   Cut eggplants crosswise into 1-inch-thick rounds.
2. 2
   In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.
3. 3
   In kettle combine eggplant and remaining ingredients.
4. 4
   Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes.
5. 5
   With a slotted spoon carefully transfer eggplant to a bowl.
6. 6
   Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.
7. 7
   Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.