Garlic Eggplant with Chili

This is the best version I've tried so far.

• 2 good sized eggplants, cut into strips
• 4 tbs sesame oil
• 3 garlic cloves, minced
• minced ginger (should be 2 times the amount of minced garlic)
• 1.5 tbs brown sugar
• 1/3 cup shàoxīngjiǔ (rice wine)
• 1/3 cup water
• 2 tbs soy sauce
• 1 tbs brown rice vinegar
• 2 tbs chili pepper in oil (found in Asian markets) or 1 large red chili pepper, sliced
• Sichuan pepper
• salt

• Heat oil in a wok over high heat
• When oil starts to smoke, add eggplant, garlic, and ginger and sauté for three minutes, seasoning with a pinch of salt
• Add brown sugar, and sauté for 30-45 seconds
• Add wine and let reduce for about 3 minutes
• Add water, sauté for 2 minutes
• Add soy sauce, vinegar and chilies in their oil (or the fresh red chili pepper) and sauté for another 2 minutes
• Add salt and crushed Sichuan pepper to taste
• Using a slotted spoon, transfer the eggplant to serving dish
• Garnish with slices of red chili pepper