Directions:

2–3 long Japanese or Chinese eggplant, sliced in half lengthwise and chopped
2 tablespoons peanut oil
4 large cloves garlic, peeled and minced
1 tablespoon ginger, peeled and minced
2–3 Chinese dried red chilis, chopped
4 scallions, finely chopped on the bias

FOR THE SAUCE:
2 tablespoons soy sauce
2 teaspoons granulated sugar
1 tablespoon chinkiang vinegar
1 tablespoon shaoxing wine or dry sherry
1 teaspoon sesame oil

INSTRUCTIONS
Whisk all the ingredients for the sauce into a bowl and set aside.
In a large pan over medium high heat, add 1 tablespoon peanut oil and eggplant. Stir fry for a few minutes (about 5 minutes) until the sides are golden brown and the center is tender.
Transfer eggplant to a plate and add remaining 1 tablespoon peanut oil to the pan. Add garlic, ginger, red chilis and cook for 1 minute.
Add eggplant and scallions, toss and pour the sauce. Stir fry for 1 minute, until all the vegetables are coated.
Turn the heat off and serve with white or brown rice.