Spicy braised eggplant

Slice the eggplant into wedges and finely chop the garlic.

Chop the green onion.

Mix the cane sugar, rice vinegar, soy sauce and Korean pepper powder for the sauce.

Saute pan on medium high heat with a drizzle of olive oil; add the eggplant when the pan just starts to smoke and get good colour on it.

Add the garlic and saute five minutes.

Add the green onion, the sauce and a cup of water, deglaze and cover the pan; cook on medium five minutes.

Crush the roasted peanuts, plate the eggplant and top with green onion and peanuts.