Eggplant in Szechwaun Sauce

1. Cut eggplant into 1'x 3' julienne.
2. Soak in ice water for 15 minutes.
3. Drain eggplant and dry with paper towels.
4. Heat wok, add oil. Add eggplant, stir to coat with oil, cover and cook 2 minutes.
5. Uncover and continue cooking for 2 minutes.
6. Add chopped peppers, garlic, green onion, and cook until eggplant is tender (20 to 30 minutes.
7. ) Pieces must be completely limp before sauce is added.
8. Stiri sauce ingredients together and add to eggplant.
9. Stir until thick.
10. Remove to serving dish.
11. Serve just warm or at room temperature.