Tamari-Ginger Meatball & Eggplant Casserole

Name: Tamari-Ginger Meatball & Eggplant Casserole
Cook time: 45 min
Total time: 60 min
Yield: 6 serving
Ingredients: 2 pounds eggplant, preferably Japanese (see Tips), cut into 1-inch chunks; 4 tablespoons peanut oil, divided; 0.25 cup reduced-sodium tamari; 0.25 cup Shao Hsing rice wine or dry sherry; 2 tablespoons packed light brown sugar; 2 tablespoons rice vinegar; 2 tablespoons water; 1.5 pounds lean ground pork; 2 cloves garlic, minced; 2 tablespoons minced fresh ginger; 0.25 teaspoon ground white pepper; Pinch of salt; 0.25 cup cornstarch; 4 scallions, cut into 2-inch pieces; 0.5 cup chopped fresh cilantro; 0.25 cup chopped lightly salted peanuts; 1 small red hot or sweet red pepper, seeded and minced

Eggplant soaks up the flavors of ginger, garlic and tamari in this Asian-inspired casserole recipe. A hot pepper in the topping adds a bit of heat, but opt for sweet if you prefer.

2 pounds eggplant, preferably Japanese (see Tips), cut into 1-inch chunks
4 tablespoons peanut oil, divided
0.25 cup reduced-sodium tamari
0.25 cup Shao Hsing rice wine or dry sherry
2 tablespoons packed light brown sugar
2 tablespoons rice vinegar
2 tablespoons water
1.5 pounds lean ground pork
2 cloves garlic, minced
2 tablespoons minced fresh ginger
0.25 teaspoon ground white pepper
Pinch of salt
0.25 cup cornstarch
4 scallions, cut into 2-inch pieces
0.5 cup chopped fresh cilantro
0.25 cup chopped lightly salted peanuts
1 small red hot or sweet red pepper, seeded and minced