Szechuan Eggplant

1 lg Eggplant

1 bn Scallions, sliced

2 T Hot Szechuan sauce

2 T Reduced sodium teriyaki

-sauce 1/4 c Cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into wedges (i.e., think of how pizza is cut). Saute in some water or broth in a non stick pan, turning to cook the wedges evenly. Cook for about 3-5 minutes per side, or until the slices are done to your liking. Add the scallions. Mix the sauces and water and pour into the pan. Stir to coat. Serve over plain rice with lots of water (the sauce I used was HOT!). Notes: I used House of Tsang hot Szechuan sauce. It was not totally fatfree, but was all I had. The oils were very far down on the list of ingredients. The teriyaki was FF. I am sure that you can find FF Szechuan sauce, however, so I posted this recipe anyway. Also, I recommend that you use just a touch of the hot sauce at first.