Ingredients:

• 1 1/2 pounds long and skinny eggplant (such as Japanese or Chinese)
• 2 tablespoons peanut oil
• 1/4 cup chicken stock (substitute vegetable stock for vegetarian)
• 2 teaspoons sugar
• 1/2 teaspoon soy sauce
• 1/2 to 1 1/2 tablespoons chili bean paste*
• 1 to 2 teaspoons crushed Sichuan peppercorns** (optional, but inauthentic without)
• 2 teaspoons freshly grated ginger
• 5 cloves garlic, minced
• 1 teaspoon cornstarch
• 2 teaspoons Chinkiang vinegar or apple cider vinegar
• 4 scallions, roughly chopped
• Cilantro, for garnish (optional)