Sichuan Eggplant with Potatoes Recipe - Forks Over Knives

Ingredients

• 1 lb. Yukon gold potatoes, peeled and cut into wedges (4 cups)
• 1 lb. Japanese or Filipino eggplant, cut into 2×½-inch pieces (8 cups)
• ¼ cup packaged fermented black soybeans
• 1 cup thinly sliced scallions
• 2 tablespoons brown rice vinegar
• 1 tablespoon date sugar or other dry sweetener
• 1 tablespoon grated fresh ginger
• 6 cloves garlic, minced
• 1½ teaspoons sweet paprika (for color)
• ½ teaspoon Sichuan pepper flakes or crushed red pepper
• 1½ teaspoons arrowroot powder
• 2 tablespoons chopped fresh cilantro