Eggplant With Garlic Sauce - cooking recipe

Ingredients

1 medium italian eggplants or 1 medium Chinese eggplant
1 tablespoon chinese fermented black beans (optional)
3 garlic cloves
1/4 cup water
2 tablespoons oyster sauce or 2 tablespoons vegetarian oyster sauce
2 teaspoons light soy sauce
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1/4 teaspoon cornstarch
2 tablespoons oil
1/2 teaspoon sesame oil

Preparation

Cut eggplant into 1-inch cubes.
Mince garlic and set aside.
Combine all remaining ingredients except oils in a small bowl and set aside.
Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
Turn down heat to medium-low and uncover.
Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
Stir sauce and pour over eggplant.
Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
Serve hot with white rice.