Ingredients

Instructions

1. 1

   Heat the vegetable oil in a large pan or wok over medium heat.

2. 2

   Add the eggplant slices and pan-fry for about 2-3 minutes per side until lightly browned, then remove them from the pan and set aside.

3. 3

   In the same pan, sauté the chopped onion and minced garlic until the onion is soft and translucent.

4. 4

   Pour in the soy sauce and vinegar. Add the black peppercorns, bay leaves, and brown sugar (if using).

5. 5

   Bring the mixture to a gentle boil without stirring for about 2 minutes to cook off the raw vinegar taste.

6. 6

   Stir in the coconut milk and bring the sauce to a simmer.

7. 7

   Return the fried eggplant slices to the pan and add the chili pepper if desired.

8. 8

   Simmer uncovered for 8-10 minutes, or until the sauce has thickened and the eggplant is tender but not mushy.

9. 9

   Serve hot over steamed white rice.