Soak the eggplant in salted, cold water for 10 minutes.
Coat the eggplant in sweet potato powder.
In a heated non-stick pan drizzle some oil. Add eggplant strips and let cook until lightly golden. Set aside.
To make the sauce, heat a non-stick pan. Combine the ketchup, marmalade, wine, mushroom powder, sugar and scallions in a bowl and mix.
To the heat pan warm the sauce for 1 minute, then spoon the sauce over the eggplant. Add the sprouts and enjoy!
