Hong Shao aubergine 紅燒茄子

Hong Shao or braised aubergine is a nice simple dish. I like it without meat. Normally the aubergine is deep fried first before braising, but deep frying can absorb a lot of oil. Here is a method that does not need too much oil and the aubergine is still very soft and silky. Do use freshest aubergine if you can, aubergine that has been sitting around in the fridge for over 5 - 6 days tends to be