Using a chef’s knife cut the eggplant into ½-inch cubes. Set aside.

Sprinkle with one tablespoon salt. Put the eggplant in a colander and let sit for 30 minutes. Rinse the eggplant, pat dry and transfer to a metal bowl.

Clean the onion and slice thinly. Set aside.

Clean the garlic, ginger and mince finely. Set aside.

Coarsely chop the Thai chili. Set aside.

In a metal bowl, whisk together the oyster sauce, soy sauce, sesame oil and rice vinegar. Set aside.

Preheat the perfect pan on medium high heat, add canola oil and onion. Sauté the onion for 2 minutes. Add garlic and ginger, Thai chili and sauté for one minute. Add the eggplant and stir-fry until tender, 6-8 minutes. Add the sauce mixture and stir to coat the eggplant.

In a small bowl mix the corn starch with some cold water, add to the eggplant until the sauce thickens.

Slice the scallions as thin as possible. Set aside.

Coarsely chop the toasted peanuts. Set aside.

Taste and season with lime zest and some lime juice.

Finish with sliced scallions and chopped peanuts.

Serve over rice.