Spicy Eggplant

Preparation

1. Step 1

   Cut eggplants crosswise into 1-inch-thick rounds. In a 5-quart heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown cut sides of eggplant in 2 batches (adding remaining 2 tablespoons oil before second batch), turning eggplant occasionally with tongs.

   Step 2

   In kettle combine eggplant and remaining ingredients. Simmer mixture, uncovered, stirring occasionally, until eggplant is very tender but not falling apart, about 15 minutes. With a slotted spoon carefully transfer eggplant to a bowl. Boil liquid remaining in kettle, skimming froth, until reduced to about 1/2 cup and add sauce to eggplant.

2. Step 3

   Serve eggplant warm or at room temperature with some sauce and garnished with gingerroot, cilantro, and sprouts.