shortened a bit, since our eggplant seemed a bit soft at the end.
a syrup of lemon juice, sugar, and water is added at the end and boiled down to a thick sauce to make the sweet-and-sour taste. neither of us especially noticed this taste, but liked the eggplant as a whole.
the chard at the shops this week looked pretty sad, so i used spinach instead, the kind with huge leaves, the size of a salad plate or even bigger.
made a half recipe. more than filled my 10" skillet, but cooked down to a spoonful for each of us. it was good though. really simple to prepare.
i made a half recipe 