Cut the eggplants about 4cm cubes. Recommend using roll cutting method.
Transfer to a larger bowl, add 1 teaspoon of salt and then pour in water. Soak the eggplant for around 10 minutes.
Drain completely and then spread cornstarch to mix.
Prepare the sauce
Mix the ingredients for the sauce in a small bowl.
Sear the ingredients
Add oil (around 3 tablespoons) in a pan, and then place the eggplants in.
Continue frying for a while until the eggplant becomes slightly seared (this may take around 5-7 minutes, be patient) Then place garlic in. Fry until aromatic.
Then we add the chili peppers. I love the just-cooked chili peppers with crunchy texture. You can add them along with the garlic for a softer texture.
(Don't turn the eggplant frequently. Let them sear for a while and then turn them over to cook the other sides. This can create beautiful seared skins that can combine super well with the sauce).
Season with the sauce
Add sauce and stir for another minute. Transfer out and serve hot.