Toss sliced Chinese eggplant in corn starch and roast in hot pan in oil, till soft and crisp exterior. Then set it aside.
In the same pan add some oil – chopped ginger and garlic and whole red chillis.
Add crushed - peppercorn, star anise, cinnamon, and cloves to the mix and saute for a min.
Then add in the soy sauce, vinegar and Szechuan sauce and salt and water as need to make a thick paste.
Add in the roasted eggplant and toss it all together.
Garnish with toasted some fresh ginger, roasted crushed peanuts and green onions (did not have for my dish☹)