Eggplant With Garlic Sauce

• 1 medium italian eggplants or 1 medium Chinese eggplant
• 1 tablespoon chinese fermented black beans (optional)
• 3 garlic cloves
• 1/4 cup water
• 2 tablespoons oyster sauce or 2 tablespoons vegetarian oyster sauce
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon cornstarch
• 2 tablespoons oil
• 1/2 teaspoon sesame oil

1. Cut eggplant into 1-inch cubes.
2. Mince garlic and set aside.
3. Combine all remaining ingredients except oils in a small bowl and set aside.
4. Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
5. Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
6. Turn down heat to medium-low and uncover.
7. Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
8. Stir sauce and pour over eggplant.
9. Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
10. Serve hot with white rice.

italian eggplants, chinese fermented black beans, garlic, water, oyster sauce, soy sauce, sugar, red pepper, cornstarch, oil, sesame oil

Taken from www.food.com/recipe/eggplant-with-garlic-sauce-522025 (may not work)