This recipe tastes very much like the eggplant dish we ate and fell in love with in China. It is quick and easy and cooks in a dark, sweet and tangy sauce. Serve with white or brown rice.
1 eggplant (cut into 1 inch cubes)
3 T soy sauce (I prefer light sodium)
2 T red wine vinegar
2 T sugar
1 green chile pepper chopped, or red pepper flakes (optional)
2 t cornstarch
1 t chili oil, or to taste
1 t salt
4 T vegetable oil
Place the eggplant cubes into a large bowl and sprinkle with salt. Fill with enough water to cover and let stand for 30 minutes. Rinse well and drain on paper towels.
In a small bowl stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set aside.
Heat the oil in a large skillet or wok over med-high heat. Fry the eggplant until it is tender and begins to brown-about 10 min. Pour in the sauce and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately with rice.