Garlic-Sautéed Eggplant and Chickpea Stir-Fry

1.In a medium bowl, toss the eggplant cubes with 2 tablespoons of the neutral oil and the cornstarch until evenly coated. Season lightly with salt and black pepper.

2.Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the coated eggplant in a single layer (work in batches if necessary) and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the eggplant and set aside.

3.Add the remaining 2 tablespoons of oil to the same skillet. Add the drained chickpeas and sauté for 3-4 minutes until they start to become slightly golden and firm.

4.Push the chickpeas to one side of the skillet. Add the minced garlic, grated ginger, and the white parts of the scallions to the empty space. Sauté for about 30 seconds until fragrant.

5.While the aromatics cook, whisk together all the sauce ingredients (soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and water) in a small bowl.

6.Add the sliced red bell pepper to the skillet and stir-fry for 2 minutes until slightly tender-crisp.

7.Return the cooked eggplant to the skillet. Pour the prepared garlic sauce over the mixture.

8.Toss everything gently but quickly to coat evenly. Cook for 1-2 minutes until the sauce has thickened slightly and glazed the vegetables and chickpeas.

9.Remove from heat. Stir in the green parts of the scallions. Serve immediately over steamed rice or noodles, if desired.