Hot and Sour Chinese Eggplant

Place the eggplant cubes into a large bowl and sprinkle with salt. Fill with enough water to cover and let stand for 30 minutes. Rinse well and drain on paper towels.

In a small bowl stir together the soy sauce red wine vinegar sugar chile pepper cornstarch and chili oil. Set the sauce aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown 5 to 10 minutes. Pour in the sauce and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.