• 1 large eggplant (aubergine), cut into 4 cm (1½ inch) chunks
• 60 ml (2 fl oz/1½ cup) peanut (groundnut) oil
• 1 large onion, halved and thickly sliced into half moons
• 1 thumb-size fresh red chilli, halved, seeded, thinly sliced

Sauce

• 1 tablespoon light soy sauce
• 1 tablespoon soy sauce
• 2 tablespoons Chinese black vinegar
• 2 tablespoons caster (superfine) sugar
• 1 teaspoon cornflour (cornstarch), mixed with 1 tablespoon water

Place the chopped eggplant in a bowl of lightly salted water and stand for 30 minutes. Drain and pat dry well on a clean tea towel (dish towel).

To make the sauce, combine all of the ingredients in a small bowl and set aside.

Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the eggplant until browned on all sides. Keep the heat medium-high so they brown nicely; don’t turn them too early but let them get a nice colour first. When browned, add the onion and chilli and cook for another 3-4 minutes or until the eggplant is soft.

Add the sauce, cover with a lid and simmer for 1-2 minutes until the sauce has slightly thickened and all the flavours have melded together.