6 small Japanese eggplants
2 large green bell peppers
1 red bell pepper
1 yellow bell pepper
1 lb. Chicken Apple Sausage
3 tbsp. cooking oil
1-1 inch piece of gingerroot, cut into matchstick julienne
3 cloves of garlic pressed
2 tsp. cornstarch dissolved in 1 1/2 tablespoons cold water

SAUCE:
1/2 cup water
1 tsp. sugar
1 tbsp. sake of dry white wine
1 tbsp. red miso

Cut eggplant and peppers into uniform pieces. Discard seeds and membrane from peppers. Cook sausage and slice. Heat wok and add oil. Sauté gingerroot and garlic for 30 seconds, or until brown. Add sausage for 2 minutes and then remove sausage from pan. Add eggplant and brown. Add 2 tbsp. of water and cover for 3 minutes. Steam until tender. Add bell peppers. Mix all sauce ingredients in bowl. Add sausage to vegetables and our sauce over all ingredients and mix well. Cook until sauce is clear. Serve over rice.