eggplant is here marinated, then stirfried and cooked - wilfriedscooking

Ingredients

• 2 large eggplants (total 28 oz or 800 g)
• 0.71 oz (20 g) fresh ginger root
• 4 tbsp tomato ketchup or tomato paste
• 3 tbsp palm or cane sugar
• 4 tbsp light soy sauce
• 3 tbsp rice wine (shaoxingjiu)
• 3 tbsp olive oil
• 1 cup vegetable broth
• 3 tbsp raw sesame seeds
• 1 tbsp tapioca or corn starch
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp toasted (black) sesame oil
• 1 tbsp finely cut parsley or spring onion for decoration