INGREDIENTS:

• 1 bunch young long Asian eggplants, cut crosswise 1 1/2″ long
• 1/3 cup soy sauce
• 1/4 cup white vinegar
• 3 bay leaves
• 1/2 head garlic, minced
• 1 teaspoon peppercorns, crushed
• Cooking oil

HOW TO COOK:

1. Heat a generous amount of cooking oil in a wok or skillet.
2. Add the garlic, crushed peppercorns, and bay leaf, then stir and cook for a minute.
3. Add the eggplant and cook stirring for about 2 minutes.
4. Add 2/3 to 1 cup of water, vinegar, and soy sauce, then simmer for 2 to 3 minutes over medium-low heat without stirring.
5. Give a quick stir and cover the wok or pan and cook for 5 to 8 minutes or until the liquid has turned into an oily sauce (stir occasionally).
6. Remove from heat and transfer to a serving bowl. Enjoy!