E-shan eggplant recipe

This is my current favourite recipe - it is super easy to make, tastes damn good and is a nice vegetable dish to complement meat dishes when cooking Chinese/Asian cuisine. I may be a little biased because I am currently really into eggplants, despite hating it and refusing to even touch it with a ten-foot pole when I was a kid. 

1 large eggplant (diced)

1/2 onion (diced)

3 cloves garlic (minced)

1 red chilli (add more if you like it spicy)

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp oyster sauce

1 tsp cornstarch dissolved in 2 tbsp water

1. Fry onion, garlic, diced eggplant and chilli with some oil over medium heat until eggplant becomes soft. Add water to pan if necessary to prevent from drying out.

2. Add the soy sauce to the pan and stir fry to mix, then add fish sauce and oyster sauce. Stir fry and mix well. Cover pan (optional)

3. Add cornstarch mixture and stir until sauce thickens.