Hot And Sour Chinese Eggplant

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

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.

long chinese eggplants, soy sauce, red wine vinegar, white sugar, green chile pepper, cornstarch, chili oil, salt, vegetable oil

Taken from www.allrecipes.com/recipe/52925/hot-and-sour-chinese-eggplant/ (may not work)