Eggplant Sichuan Style
| Yield: | 4 Servings |
| Categories: | Oriental, Vegetables |
| 6 | Chinese eggplant; -=OR=- | |
| 1 | lg | -Italian eggplant |
| 2 | ts | Salt |
| 4 | tb | Peanut or corn oil =(or more if needed)=- |
| 1 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1/4 | c | Chicken stock |
| 2 | ts | Grated fresh peeled ginger |
| 1 | tb | Minced garlic |
| 1/4 | ts | Dried red chile flakes |
| 1/4 | c | Chopped water chestnuts, (peeled), preferably fresh |
| 3 | Green onions trimmed and chopped | |
| 1 | tb | Red wine vinegar |
| 1 | tb | Sesame oil |
| 1 | tb | Toasted black sesame seeds (for garnish) - |
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