Chinnese Eggplant with Tomato-Style Sweet Savory Sauce

Ingredients

• 1 medium eggplant
• 1.5 tbsp neutral oil
• 3 cloves garlic
• 1 tsp ginger (optional)(optional)
• 2 tbsp tomato paste
• 1/2 cup water
• 1 tbsp soy sauce
• 1.5 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1 tsp sesame oil(optional)
• 2 tbsp green onions (for garnish)(optional)
• 1 pinch salt (to taste)(optional)

Instructions

1. 1

   Prep (10 minutes): Cut eggplant into bite-size chunks. Mince garlic (and ginger if using). In a small bowl, mix water with cornstarch until smooth.

2. 2

   Cook (30 minutes): Heat oil in a skillet or wok over medium-high heat. Add eggplant and cook, stirring occasionally, until browned and mostly tender, about 12–15 minutes.

3. 3

   Add garlic (and ginger if using) and cook for 30–60 seconds until fragrant. Stir in tomato paste, soy sauce, and brown sugar, then cook for 1–2 minutes to deepen the flavor.

4. 4

   Pour in the cornstarch-water mixture and simmer until the sauce thickens and coats the eggplant, about 8–10 minutes. Stir in rice vinegar and simmer 1 minute for brightness.

5. 5

   Finish: Turn off heat and add sesame oil if using. Garnish with green onions and serve hot.