Hot And Sour Chinese Eggplant - cooking recipe

Ingredients
    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
Preparation
    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.
    In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
    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.

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