Steamed Aubergines with Red Peppercorns

Chinese cooks rarely steam vegetables, preferring to either blanch them quickly in hot, lightly salted water or to stir-fry them quickly in the wok. However, aubergines do lend themselves to steaming. They are rarely baked, as most Chinese homes lack ovens, but steaming them whole and then covering them with a tasty sauce is not only easy but also a very nutritious way of enjoying aubergines. Steaming brings out the subtle taste and texture of the aubergines, which have enough robustness to