Instructions: Combine seasoning ingredients in a small jar or a bowl; mix well and set aside (to roast peppercorns, place in a dry skillet over high heat, shaking occasionally, until they become fragrant, about three to four minutes).

In a custard cup or small bowl, dissolve cornstarch in water and stir in sesame oil; set aside.

Rinse and dry eggplants and cut off stems. Do not peel. Quarter them lengthwise, and cut each quarter into two inch wedges.

Heat a wok or large, heavy skillet over high heat for 30 seconds.

Stir in the vegetable and chili oils and heat. Stir-fry the garlic, ginger and green onion for 15 seconds. Add eggplant and stir and flip for two minutes.

Turn heat to medium, cover and steam for two to three minutes. Stir, add a couple of tablespoons of water, cover and cook until soft but not mushy, three to four minutes longer.

Turn heat to high. Stir seasonings and add to pan. Stir-fry for 30 seconds.

Stir cornstarch mixture and add to pan. Toss briefly, until sauce has thickened.

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