Spicy Garlic Eggplant and Chickpea Stir-fry

1.Prepare the sauce by whisking together the soy sauce, rice vinegar, brown sugar, sesame oil, and cornstarch in a small bowl until the cornstarch is dissolved. Set aside.

2.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until they begin to soften and brown slightly, about 5-7 minutes. Remove the eggplant from the skillet and set aside.

3.Add the remaining 1 tablespoon of oil to the skillet. Add the rinsed chickpeas and red bell pepper slices. Stir-fry for 3 minutes until the peppers start to soften.

4.Reduce the heat to medium. Add the minced garlic, grated ginger, and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

5.Return the cooked eggplant to the skillet. Pour the prepared sauce mixture over the vegetables and chickpeas.

6.Stir continuously for 1-2 minutes. The sauce will quickly thicken due to the cornstarch. Add the 1/4 cup of vegetable broth or water to help create a glossy coating and prevent sticking.

7.Cook until the sauce evenly coats all ingredients and is glossy. Remove from heat immediately.

8.Transfer the stir-fry to serving plates and garnish generously with chopped scallions.