Eggplant with mushrooms and bacon

Soak mushrooms in a bowl of hot water for 20 minutes.

Drain and cut into small pieces.

Cut the eggplant lengthwise into 4 pieces, then cut each piece into not very thin slices.

In a wok, heat vegetable oil over high heat until a haze appears.

Add eggplants and saut? for 4-5 minutes, stirring occasionally, until golden brown.

Transfer the eggplants to a paper towel.

Heat medium heat and add finely chopped bacon.

Saut? for 2-3 minutes, then add chopped garlic and mushrooms and saut? for another minute.

Add the eggplant.

Pour in the broth, soy sauce, and sesame oil.

Mix well and cook for a few minutes, stirring occasionally.

Season with salt and add chopped green onions.

Stir and cook for another minute.

Enjoy your meal!