Chinese Eggplant with Garlic Sauce

• 2 Chinese eggplant, chopped into large bite sized pieces

• 1 1/2 tablespoons soy sauce

• 1 tablespoon water

• 2 teaspoons sugar

• 1 teaspoon corn starch

• 2 1/2 tablespoons canola oil

• 1 tablespoon ginger thinly sliced or minced

• 3 cloves garlic, thinly slice

Chop eggplant and lightly salt with kosher salt to reduce water, allow to sit for 45-60 minutes and pat dry with a towel, but eggplant does not need to be rinsed. Sprinkle dry eggplant with 1 tablespoon cornstarch for a thin layer on all sides. Combine soy sauce, water, sugar and corn starch in a small bowl (optionally add 1 teaspoon fish sauce as well). Add 2 tablespoons oil to a large skillet and heat over medium heat until hot. Add eggplant in a fairly even layer and cook, toss it to cook all sides, taking 8-10 minutes total.

Transfer cooked eggplants to a bowl and set aside. Add remaining 1/2 tablespoon oil to the pan and sauté garlic and ginger for about 1 minute or until fragrant. Add eggplant back to the skillet and pour prepared sauce over the eggplant. Toss to coat in the sauce and serve immediately while hot over rice or noodles.