Eggplant with Spicy Sauce

Name: Eggplant with Spicy Sauce
Ingredients: 4 leaves napa cabbage; 3 Asian eggplants, trimmed, cut crosswise into thirds, then quartered lengthwise; 1 scallion, trimmed; 1 (1/2"-thick) slice ginger, peeled and minced; 3 cloves garlic, peeled and minced; 1 Tbsp. Japanese soy sauce; 1 tsp. Chinese black vinegar; 1 tsp. Japanese rice vinegar; Pinch of sugar; 1 tsp. Red Chile Oil, or more to taste; 1 1⁄2 tsp. Asian sesame oil

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Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy.

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Ingredients

4 leaves napa cabbage
3 Asian eggplants, trimmed, cut crosswise into thirds, then quartered lengthwise
1 scallion, trimmed
1 (1/2"-thick) slice ginger, peeled and minced
3 cloves garlic, peeled and minced
1 Tbsp. Japanese soy sauce
1 tsp. Chinese black vinegar
1 tsp. Japanese rice vinegar
Pinch of sugar
1 tsp. Red Chile Oil, or more to taste
1 1⁄2 tsp. Asian sesame oil