Fish-fragrant eggplant: absolutely my favorite Chinese-style preparation of eggplant, hands down.
The hardest thing to do at home is the first step of deep frying the eggplant to silky perfection, but a few years back, I started braising my eggplant in a coveted sauté pan with flavorful cooking liquid and a tablespoon or so of oil, which does a pretty excellent job of cooking the eggplant and flavoring it through. Easier than frying, and it puts my favorite dish nearly in my grasp!
Japanese eggplant cut into decent sized chunks, then braised with water, soy sauce, black vinegar, garlic, ginger, and sambal. Once the eggplant is soft through, stir in a slurry of potato or corn starch (add a pinch of sugar to balance out the flavors) to thicken the remaining liquid, then finish with chives and sesame oil.