Garlic Eggplant Stir-Fry with Jalapenos

Don't let the jalapenos scare you off. When left mostly whole, they provide flavor rather than any mega-hotness. I started using these a lot because they were being practically given away at the Athens Farmer's Market last summer! As for any stir-fry, it's important for you to have your ingredients completely prepped and handy, because you won't have time for prep work once the quick cooking process begins.

peanut oil (or any flavorless vegetable oil)

2 medium eggplant, quartered and thinly sliced (or if you are using the long, slender japanese eggplant, 5 or 6 of them, sliced thinly on the diagonal)
3 carrots, peeled and thinly sliced on the diagonal
1 red onion, sliced into thin wedges
2 jalapeno peppers, split in two lengthwise (or substitute dried whole hot red peppers)

6-7 cloves garlic, minced

sherry
agave nectar
tamari or soy sauce (I use a gluten-free brand of tamari)

kosher salt

Heat enough peanut oil to cover the bottom of your pan (eggplant soaks up a lot of oil, so you will need to use a little more than you might normally use - say 3 tablespoons or so). When your oil is good and hot, add the eggplant, carrot, onion, and jalapenos. Stir-fry these continuously until they start to get a little bit softer. Add the garlic and keep stir-frying. If the garlic looks like it's beginning to stick, add a little more oil and scrape it up from the bottom of the pan. Remove from heat briefly, and drizzle with sherry (go light on this), agave nectar, and tamari or soy sauce. Return to the heat and keep stir-frying. Give it a little taste, and add more sherry, agave nectar, and/or tamari/soy sauce if needed (I am being inexact about amounts because it's really individual how sweet or sherried you might want it). Cover your pan for a minute or two (watching closely, of course) if your vegetables don't seem done enough at this point. Sprinkle with kosher salt to taste, give it a good stir, and enjoy! This is great with brown jasmine rice if you eat grains.