1 purple eggplant
1 bunch baby bok choy
A few T veg or canola oil
Salt, to taste
2-3 cloves of garlic, sliced very thin
1 serrano pepper, sliced very thin (remove seeds if adverse to spice)
1 c chicken or veg stock
2 T POM juice
1 T molasses
2 T soy sauce
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Roasting the eggplant:
1. Peel and cut into chunks (I did a large julienne here).
2. Lay out in single layer on paper towel lined sheet pan and salt generously. Prep bok choy while eggplant drains.
3. Rinse under cold water and blot very dry. Return to sheet pan (w/o paper towel) and drizzle lightly with oil.
4. Roast at 400F for 15-20 minutes or until no longer chewy but still have a little resistance.
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Braising the baby bok:
1. Half 1 bunch of baby bok choy and rinse thoroughly under cool water, getting the dirt out from between every leaf.
2. Heat the oil in a large sauté pan on medium high heat. Once hot, add the garlic, serrano and bok choy cut-side down and cook for 1-2 minutes. Flip and cook another couple of minutes.
3. Add the chicken/veg stock (about halfway up the bok) and immediately lid it.
4. Turn heat down to medium and cook 5 minutes.
5. Remove bok from pan and set on serving tray.
6. Add the eggplant, pomegranate juice, molasses and soy sauce and cook down until its the consistency of a nice sauce. Pour over bok and serve with rice or udon noodles.

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