2 cups chopped eggplant
8 cloves garlic, minced
1/3 cup ketchup
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tsp. sugar
2 tablespoons white vinegar
1/2 cup chopped green onions
1 tablespoon corn starch dissolved in 2 tablespoons water
2 tablespoons hot oil to add when sauce is finished
Oil for frying
Slice the eggplant in half, horizontally
Fry the eggplant in oil over medium heat for 10 minutes. The pieces should be cooked .
Drain the eggplant on paper towels and set aside.
In the same skillet, fry the ginger and garlic, adding a little oil if needed.
Add the ketchup and stir for 1 minute.
Add the soy sauce and chili flakes, and simmer for 2 minutes.
Add the sugar/vinegar mixture. Stir and simmer another few minutes.
Add the dissolved cornstarch in its water.
When the sauce starts to thicken, add the chopped green onions and hot oil. Stir for a minute.
Add the eggplant to the sauce. When it’s well coated with sauce, it’s ready to serve.