Fish Fragrant Eggplant
From, The food of Sechuan, by Fuchsia Dunlop (p. 266): Ingredients 600g eggplants 1.5 TBSP. Sichuan chili bean paste (Toban Djan/Doubanjiang) 1.5 TBSP. chopped garlic 1 TBSP. finely chopped ginger 150mL hot stock or water 4 tsp. superfine sugar 1 tsp. light soy sauce 3/4 tsp. potato starch + 1 TBSP. cold water 1 TBSP. Chinkiang vinegar 6 TBSP. thinly sliced scallion greens