Chinese eggplant in garlic sauce recipe

I found the recipe at pickledplum.com/eggplant-garlic-sauce/
In my doubled version I used the following for the sauce..
4 Tbsp coconut aminos
2 Tbsp Chinese cooking wine
2 Tbsp black vinegar (Soeos Chinkiang)
2 tsp sesame oil
4 tsp sugar
1 tsp dried ginger
1 Tbsp Korean pepper flakes
4-5 finely diced garlic cloves sautéed with the eggplant

[@jefferydeverin903]

Nice that’s looking pretty good. I always gently salt the eggplant, give it 30-45 minutes to rest, and then pat them dry before introducing them to the oil. Helps prevent them absorbing oil and keeps their texture from getting soggy.

[@SlowAndHomesteadyNJ]

I'm gonna give this a try with some of the Italian eggplant I have that is much thicker. Working with this Chinese eggplant seems to be another beast.