Sweet and Sour Eggplant

Instructions

1. 1

   Cut the eggplants into bite-sized pieces.

2. 2

   Mince the garlic and slice the red chili.

3. 3

   In a small bowl, mix the soy sauce, rice vinegar, and sugar until the sugar dissolves.

4. 4

   In a separate bowl, mix the cornstarch with a little water to make a slurry.

5. 5

   Heat the vegetable oil in a large pan over medium heat.

6. 6

   Add the garlic and red chili to the pan and sauté for about 1 minute until fragrant.

7. 7

   Add the eggplant pieces to the pan and stir-fry for about 5-7 minutes until they start to soften.

8. 8

   Pour the soy sauce mixture over the eggplants and stir well to coat.

9. 9

   Add the cornstarch slurry to the pan and stir until the sauce thickens and coats the eggplants evenly.

10. 10

    Cook for another 2-3 minutes until the eggplants are tender.

11. 11

    Serve hot as a side dish or over rice.