For eggplant stir fry, you will need:

1 large eggplant, cut into 1-inch cubes
1 clove garlic, thinly sliced
2 chilies, chopped
150ml oil
3 tbsp Chinese oyster sauce
1 tsp salt
1 tbsp sugar
1/2 tsp pepper
handful of chopped fresh coriander
water

(serves 4)

In a large lidded wok or frying pan, heat the oil and garlic over medium-high heat. When the garlic begins to bubble, add the eggplant and stir until coated in oil. Add oyster sauce, sugar, chilies, salt and pepper and fry for 5 minutes. Add 200ml water, bring back to boil, cover and simmer for 10 minutes. Sprinkle the coriander on top and serve with steamed rice.