- 1 large, or 2 small eggplant
- 2 Serrano chilies, finely chopped
- 6 garlic cloves, finely chopped
- 4 tablespoons soy sauce, divided
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- Vegetable oil
Heat a few tablespoons of vegetable oil in a large pan or wok over medium-high heat. Chop the eggplant in to bite-size pieces and add to the pan along with the garlic and chilies. Cook for about 5 minutes, stirring often. Add in 2 tablespoons of the soy sauce and cook for another 5 minutes.
Meanwhile, mix together the rest of the soy sauce with the brown sugar, followed by the cornstarch (when mixed with enough water to dissolve). Add to the pan and cook until the sauce thickens. Serve over rice.