Every once in a while, I will make a dish that even my Chinese-food-raised husband will sit up and notice. This eggplant? One of those times.
Don't let the "spicy" in the title scare you - the fine chili sauce in this recipe is very mild. Even my toddler loved this dish!
In a skillet, heat 1 Tbsp. olive oil. Add one eggplant, sliced into thick strips (approx 3" long) and toss to coat. Add enough water to coat the bottom of the pan, cover and cook over medium heat until the eggplant is cooked through. Meanwhile, in a small bowl, combine 1/3 cup water, 1 tsp. cornstarch, 1/2 tsp. black bean and garlic sauce (available at Asian grocery stores - Lee Kum Kee is our favorite brand), 3 tsp. fine chili sauce (very mild, like spicy ketchup), 1 tsp. oyster sauce, 1 tsp. soy sauce and 2 tsp. sugar.
When the eggplant is cooked through, remove the lid and add your cornstarch slurry. Cook, stirring constantly, until the sauce starts to bubble and thicken. If the sauce looks too thick, add a little more water, 1/4 cup at a time, until the desired consistency is reached. Serve over rice.