Wash and cut the Eggplant in large chunks. Set aside.
Grind the Pork in a food processor. Put the Minced Pork in a bowl and set aside.
In a frying pan, toast the Sichuan Peppercorns on medium heat for about 1 minute. Remove from heat and grind the Peppercorns with a mortar and pestle. Set aside.
In a wok, add the Vegetable Oil, on medium-high heat. Add the Garlic and Ginger and stir for about 20 seconds. Then add the Dried Red Pepper and Sichuan Peppercorns. Stir until fragrant.
Add the Minced Pork. Stir for about 2 minutes. Then add the Chili Bean Sauce. Mix well with the Pork.
Add all the Sauces (Light Soy Sauce, Oyster Sauce, Chinese Black Vinegar, Chinese Cooking Wine), Sugar and Water. Mix well. Then add the Eggplant and toss together. Turn the heat to medium. Cover with a lid. Simmer for about 30 minutes.
After 15 minutes, check on the Eggplant and make sure there is enough liquid in the wok. Add extra Water if needed.
Once the cooking is done, mix the Cornstarch with Water, and add 3 tbsp of it to the wok to help thicken up the sauce.
Before serving, add some chopped Green Onions for garnish. Serve hot!
Video
Notes
It is best to use Chinese eggplants. If they are not available, you can use Aubergine.
If you want to tune down the spiciness, you can use less Sichuan Peppercorns and Dried Red Peppers.
Do not skip the final step of Starch water, this is the magic that brings the glossy sauce together.