Hot and Sour Chinese Eggplant

"Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!"

Original recipe makes 4 servingsChange Servings 

•        1  teaspoon cornstarch
• 1/2 teaspoon chili oil, or to taste
• 2 teaspoons salt
• 
  

• Directions

  1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
  2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
  2 tablespoons vegetable oil

• 2 long Chinese eggplants, cubed
• 1 1/2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon white sugar
• 1 green chile pepper, chopped