Created by ForeverMama on November 3, 2017
Step 1: Submerge eggplant in a bowl filled with ice water for 5 minutes.
Step 2: Meanwhile, heat oil in a 14" flat-bottomed wok over medium-high heat.
Step 3: Drain eggplant, dry thoroughly with paper towels, and add all to the oil. Cook until just soft and golden, about 3 minutes.
Step 4: Using a slotted spoon, transfer eggplant to a bowl, cover with boiling water, and let sit for 3 minutes. Drain; dry with paper towels.
Step 5: Discard all but 1/4 cup oil in wok; return to medium heat.
Step 6: Add sugar; stir until sugar dissolves and mixture looks like separated peanut butter.
Step 7: Add 1 tablespoons chili paste, tomato paste, bay leaf, and anchovy; cook for 1 minute.
Step 8: Add sachet of spices, stock, 1 teaspoons peppercorns, dark soy sauce, fennel seeds, and chiles; boil.
Step 9: Cook until reduced by half, about 15 minutes; discard bouquet garni.
Step 10: Add remaining chili paste, wine, fish sauce, and garlic; cook for 1 minute.
Step 11: Add eggplant; fold into sauce.
Step 12: Transfer to a plate; garnish with remaining peppercorns, dill, chives, and chili oil.