Eggplant in Garlic-Ginger Sauce
   
   3 or 4 large fresh smooth Chinese eggplants
   olive oil
   salt
   
   Trim the eggplant, then cut lengthwise down the middle and cut into bite-size pieces about 5/8-3/4" thick. Add to a large bowl. Pour in some olive oil and sprinkle on some salt and toss to coat. Arrange on a flat rimmed pan and roast in a 400°F oven for 40 minutes, tossing after 20 minutes.
   
   Sauce
   
   1 large "cube" of garlic
   2-3 tablespoons of frozen peeled ginger coarsely grated
   splash of sesame oil
   soy sauce
   rice vinegar
   Chinese wine
   mirin sauce
   corn starch 1.5-2 teaspoons
   
   Add liquids to a saucepan and bring to a simmer over med-low heat. Add ginger and garlic and whisk for a bit. Add the corn starch and whisk vigorously. If you're lucky, it will be lightly thickened. If it's too thick, add more liquids (take it easy on the vinegar!) and/or water and keep cooking and whisking until the sauce is lightly thickened.
   
   Toss eggplant in sauce and serve.