Fragrant Eggplant

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallionss, chopped separate white and green parts
1 tbl dry sherry

Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
In a small bowl, combine soy sauce, sugar, vinegar and water
Heat 1 tbl dry sherry ina large skilled or wok. Add red pepper and stir. Add singer, white part of scallion. Stir briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the ggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes
Combine 2 tbl of water with cornstarch
Add chopped green part of scallions and water mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.

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