Serves 2 as main with rice
3 tablespoons light brown sugar
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 1/2 tablespoons rice vinegar
1 tablespoon chile bean sauce (toban djan) (such as Lee Kum Kee) or chile garlic sauce
1 cup water
2 pounds Chinese or Japanese eggplant (about 5 eggplants)
5 teaspoons cornstarch
5 tablespoons canola oil
1/2 cup thinly sliced scallions (about 4 scallions), plus more for garnish
2 tablespoons finely chopped garlic (about 6 garlic cloves)
1 teaspoon fresh ginger
1 pepper chile
1 tablespoon Shaoxing wine
Steamed white rice, for serving
Whisk together brown sugar, soy sauce, oyster sauce, vinegar, chile bean sauce, and 3/4 cup water in a medium bowl until well combined. Set aside.
Trim and discard tops of eggplants. Cut each eggplant lengthwise into quarters. Cut quarters crosswise into 3-inch pieces; place in a large bowl, and toss with 1 tablespoon cornstarch until evenly coated.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering. Add half of eggplant, cut sides down, in an even layer, overlapping as little as possible. Cook, flipping eggplant occasionally, until browned on all sides, 4 to 5 minutes; transfer to a large bowl. Repeat process with 2 tablespoons oil and remaining eggplant.
Reduce heat to medium, and add remaining 1 tablespoon oil to skillet. Add scallions, garlic, ginger, and Thai chile; cook, stirring constantly, until softened and fragrant, 30 seconds to 1 minute. Add eggplant and soy sauce mixture; bring to a boil over medium. Reduce heat to medium-low; cover and simmer, flipping eggplant occasionally, until tender, 6 to 8 minutes.
Whisk together Shaoxing wine, remaining 1/4 cup water, and remaining 2 teaspoons cornstarch in a small bowl until well combined. Uncover skillet, and stir in cornstarch mixture. Bring to a boil over medium. Boil, uncovered, stirring often, until sauce is thickened, 30 seconds to 1 minute. Remove from heat. Garnish with additional scallions. Serve with rice.