Boiled eggplant in garlic sauce

Remove the stems from the eggplant.

Bring a pot of water to a boil and add 2 to 3 tablespoons of white vinegar.

Boil the eggplant, holding it under the water with a tool so no part floats, 6 to 8 minutes over high heat until cooked through, depending on thickness.

Remove from the water and let cool; the purple deepens as it cools.

Chop 10 garlic cloves; heat a drizzle of vegetable oil in a sauce pot with the garlic, roughly diced Thai chilies and half a tablespoon of chili flake, stirring over medium heat until fragrant.

Add 1 tbsp soy sauce, 1 tbsp Chinese black vinegar, half a tbsp fish sauce and salt to taste; turn off the heat and toss in a quarter cup of diced scallion. Add a splash of water if dry.

Tear the cooled eggplant into strips and mix thoroughly with the sauce.