Hunan Eggplant

1-2 eggplants, skin on, cut into 1" cubes

Mix 3 Tbsp chili paste, 3 Tbsp soy sauce, 2 Tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt.

Sauté eggplant in 1/2 cup oil with 1 Tbsp sherry and 1 Tbsp red pepper flakes.  Cook 5 minutes until brown and soft.  Add 1/4 cup water, cover, cook 2 minutes, add chili sauce mixture and reduce slightly.