Sichuan Eggplant

Name: Sichuan Eggplant
Ingredients: 1 1/2 lbs. asian (long and skinny) eggplant; 2 tablespoons peanut oil; 1/4 cup chicken stock (substitute vegetable stock for vegetarian); 2 teaspoons sugar; 1/2 teaspoon soy sauce; 1/2 - 1 1/2 tablespoons chili bean paste*; 2 teaspoon crushed sichuan peppercorns** (optional, but inauthentic without); 3 teaspoons freshly grated ginger; 5 garlic cloves, minced; 1 teaspoon corn starch; 2 teaspoons Chinkiang vinegar or apple cider vinegar; 4 scallions, roughly chopped; Cilantro for garnish (optional)