Created by Sue on March 14, 2013
Step 1: Cook eggplant in 2-3 tbsp oil in a large deep skillet until tender (add a little more oil or water if necessary- it will cook down with the amount of oil stated but with a nicely hot wok, there may be a little smoke involved, but don't worry, turn on the hood exhaust because it just adds to the flavor).
Step 2: While eggplant is cooking, mix soy sauce, sugar, and broth together in a small bowl till sugar dissolves.
Step 3: Remove eggplant from skillet when cooked and keep warm.
Step 4: Heat garlic, red pepper flakes, and ginger in 1 tbsp oil until aromatic.
Step 5: Stir in the water chestnuts and half of the scallions along with the eggplant and the soy sauce mixture.
Step 6: Stir and cook until the soy sauce is absorbed into the eggplant (this may take several minutes).
Step 7: Add the vinegar, sesame oil, and remaining scallions, stirring to mix.
Step 8: Serve hot, garnished with sesame seeds.