Fish Fragrant Eggplant

Ingredients

• Salt - To taste
• Vegetable oil - 3 tablespoons
• Water - 1/4 cup
• Cornstarch - 1 tablespoon
• Chili bean paste - 1 tablespoon
• Sugar - 1 tablespoon
• Black vinegar - 1 tablespoon
• Soy sauce - 2 tablespoons
• Scallions - 2, sliced
• Ginger - 1 tablespoon, minced
• Garlic - 4 cloves, minced
• Eggplant - 2 large, cut into bite-sized pieces

Instructions

1. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium heat.
2. Add the eggplant and cook until it starts to soften, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of vegetable oil.
4. Add the garlic, ginger, and scallions. Cook for 1-2 minutes until fragrant.
5. In a small bowl, whisk together the soy sauce, black vinegar, sugar, chili bean paste, cornstarch, and water.
6. Pour the sauce into the pan and bring to a simmer.
7. Add the cooked eggplant back to the pan and stir to coat it with the sauce.
8. Cook for another 2-3 minutes until the sauce thickens and the eggplant is fully cooked.
9. Season with salt to taste.
10. Serve hot with steamed rice.