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Ingredients

• 2 medium eggplants, quartered, and chopped into 1-inch chunks
• 4 tablespoons canola oil
• 1 1/2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon garlic, chopped
• 2/3 cups water
• 1 1/2 teaspoons sugar
• 1 teaspoon light soy sauce
• 2 teaspoons black vinegar
• 4 scallions, ends trimmed, and the rest chopped
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 teaspoon sesame oil

Description

Serious Eats