Eggplant with Garlic Sauce
Even the pickiest eater will enjoy this Chinese eggplant dish, which is covered in a sweet and sour sauce.
Canola oil is heated in a skillet over high heat.
For about 4 minutes, cook and stir the eggplant until it is soft.
Add the water, red pepper flakes, and garlic powder while stirring.
When all the water has been absorbed, cover and simmer.
In the meantime, combine sugar, cornstarch, soy sauce, and oyster sauce in a bowl and whisk to combine.
Making sure the eggplant is evenly coated, stir the sauce into it.
Cook the sauce until it thickens.