Eggplant in Garlic Sauce

Eggplant in Garlic Sauce is delicious when done right: the thick gooey sauce full of flavor, the just-tender eggplant and garlic, the heat from the dry red chilies... enjoyed as-is or with steaming white rice.

Adjust soy sauce to your taste, it can get very salty if the broth has added salt in it; or simply use water instead of broth/stock.

Ingredients
1 medium globe eggplant, diced (or, black beauty, or even a couple of kamo, or calliopes)
4 Tbsp canola oil (or sesame oil, or mustard oil, or peanut oil)
12-15 cloves of garlic, peeled, some crushed, some whole
3-4 medium dry red chilies, (crush a few to release seeds for extra heat)

for the sauce:
1/4 cup light soy sauce
1/4 cup rice wine vinegar
1/4 cup vegetable broth or chicken broth
2 Tbsp plain white vinegar
2 Tbsp black bean chili paste
1 tsp brown sugar
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2 tsp cornstarch
some water
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for garnish (optional):
2 Tbsp chopped spring onions
1 Tbsp toasted sesame seeds

Preparation:

1. heat oil in a pan, add the garlic, eggplant, dry red chilies and sauté a bit
2. add the sauce ingredients, lower the heat and let it all simmer till flavors meld, liquid reduces, and eggplant gets cooked, say about 10-12 minutes
3. in a separate bowl, mix the corn starch and a few Tbsp of water, add a little at a time to thicken the sauce, if needed; taste and adjust flavor as needed
4. garnish with spring onions and sesame seeds
5. serve warm with steamed jasmine or sweet rice, or sushi tower, or sushi logs, or even nasi lemak