Chinese Eggplant with ginger oil!

1 medium-sized eggplant, cut into small or bite-sized pieces
2 spicy peppers (I used jalapeno actually), minced
1 T oil
1/4 c soy sauce
3 drops ginger essential oil (doterra oil is safe to cook with, but some aren't so just double check!)
1 t honey
1 cup soft tofu, cut into small/bite-sized pieces (optional)

Heat oil in a medium sized pan or pot. Add eggplant and cook on medium heat for 3 minutes. Add spicy pepper, and cook for an additional 3 minutes. Make sure to stir so that the eggplant doesn't stick and gets cooked evenly. :)  Then, add soy sauce and cook for another minute, add ginger essential oil and make sure to mix it thoroughly so that the ginger oil is distributed evenly. Drizzle in the honey and stir again. Add the tofu, cook for another 2 minutes, then bring down to a simmer, mix, and voila!


Serve with brown rice. Mmm! :)