Chinese Eggplant with Garlic Sauce by Maggie Zhu

Ingredients

• 10 oz (283 g) Chinese eggplant (about 2 small eggplant) , chopped to bite-size pieces (*Footnote 1)
• 1 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce (or soy sauce)
• 1 tablespoon water
• 1/2 teaspoon dark soy sauce (*see footnote 3)
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 1/2 tablespoons peanut oil (or vegetable oil)
• 1 teaspoon ginger , minced
• 3 cloves garlic , chopped