Tangy Zucchini and Eggplant Sticks - Kosher.com

Ingredients

• 1 large eggplant, cut into 2-inch sticks
• 2 zucchini, cut into 2-inch sticks
• salt and black pepper, for sprinkling
• 1 teaspoon Gefen Sesame Oil
• 1 tablespoon Bartenura Olive Oil
• 1 garlic clove, crushed or 1 cube Gefen Frozen Garlic
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 2 tablespoons Gefen Honey
• 1 and 1/2 tablespoons soy sauce
• 1/2 teaspoon cayenne red pepper (optional)
• 1 cup water
• 1 tablespoon cornstarch