Asian Fusion Casserole | Recipe Saver

Ingredients

• 2 pounds eggplant, preferably Japanese, cut into 1-inch chunks
• 4 tablespoons peanut oil, divided
• 1/4 cup reduced-sodium tamari
• 1/4 cup rice wine or dry sherry
• 2 tablespoons light brown sugar, packed
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 1/2 pounds lean ground pork
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1/4 teaspoon ground white pepper
• salt, to taste
• 1/4 cup cornstarch
• 4 scallions, cut into 2-inch pieces
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lightly salted peanuts, chopped
• 1 small red chile or sweet red pepper, seeded, minced