Do not peel eggplants. Cut them lengthwise in quarters and then in 1/2-inch slices. Steam until tender (5-10 minutes). Saute onion, garlic, coriander and red peppers in 1/4 cup broth for about 5 minutes. When tender, spin this mixture in the blender and then return it to the pan. Add sesame seeds, tarmari, lemon juice and soy milk and bring to a boil. Add syrup, green chilies and eggplant and heat through. If sauce is not thick enough, dissolve 2 tbs cornstarch in a little cold water and add to the pan. Stir and heat until thickened. Serve over brown rice.
From the files of DEEANNE