2 tbsp peanut oil
2 tbsp cornstarch
1 large eggplant, skinned and cubed
3 cloves garlic, finely chopped
1 tbsp rice vinegar
1/4 cup soy sauce
1/4 cup white wine or sherry (I used dry vermouth, but rice wine would've been better)
1 tbsp sesame oil
Red pepper, chopped OR red pepper flakes OR hot sauce, to taste
1/2 cup water

While heating the peanut oil in a frying pan over medium-high heat, coat the eggplant cubes in half of the cornstarch. Stir-fry for several minutes. Add garlic and rice vinegar, stirring. Lower heat to medium-low. In a bowl, whisk together the soy sauce, wine, sesame oil, red pepper, water, and remaining cornstarch. Pour into pan, slowly, and cook, stirring occasionally, until eggplant is done. Serve over rice.