Falling for Eggplant

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In a medium saucepan, boil about 3 cups water with the salt. Turn off the heat and drop the sliced eggplant into the water. Let sit 5 minutes and then drain well in a colander. On medium-high heat, heat up the oil in a wok or large skillet. (I use a nonstick pan.) Sauté the chicken pieces until browned. Stir in the garlic and onions until slightly browned. Remove chicken from pan, pour into a bowl, and set aside. Sauté the eggplant on medium-high heat 2-3 minutes until tender but not mushy, stirring occasionally. If the eggplant begins to stick, add some chicken broth, a little at a time. Add the mushrooms and sauté for about 2 minutes until they begin to wilt. Stir in the bamboo shoots and the rest of the ingredients except the spinach. Reduce heat to medium and simmer a few minutes while preparing the noodles. Stir in the spinach and simmer for about a minute just before serving.

Not Always a Favorite
Centuries ago, eggplant was shunned because it was believed to cause insanity.

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