Thai Spiced Pork

2 cups water
Salt
1 cup long-grain white rice
1 small eggplant
4 teaspoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon freshly grated ginger
3/4 pound ground lean pork
2 tablespoons sliced green onions
Salt and pepper to taste
Peanut Sauce

In a medium saucepan over medium-high heat, bring 2 cups of salted water to a boil; add rice. Cover, reduce heat to low, and cook for 20 minutes (do not open lid). Remove from heat.

While rice is cooking, peel and finely chop eggplant; set 2 cups aside for recipe (save remaining eggplant for another recipe).

In a small bowl, combine cornstarch and chicken broth; stir until well blended. Add soy sauce and ginger; set aside.

In a large frying pan over medium-high heat, cook and sitr ground pork until crumbly and well browned; drain off fat. Add the cornstarch mixture; stir until boiling. Mix in chopped eggplant and cook 10 minutes or until eggplant is soft; season with salt and pepper. Remove from heat.

To serve, transfer cooked rice to a serving platter. Pour pork mixture over the rice and sprinkle with green onions. Serve with Peanut Sauce.

Makes 6 servings.

PEANUT SAUCE:
1/4 cup creamy peanut butter
3 tablespoons chicken broth
1/2 teaspoon sesame oil
2 tablespoons berry jelly (your favorite)
2 tablespoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/8 teaspoon dried crushed chile peppers

In a small saucepan over low heat, combine peanut butter, chicken broth, sesame oil, berry jelly, rice vinegar, soy sauce, ginger, and chile peppers; heat until well mixed. Remove from heat and let cool.