Sichuan Eggplant

Name: Sichuan Eggplant
Ingredients: 1 1/2 pounds long and skinny eggplant (such as Japanese or Chinese); 2 tablespoons peanut oil; 1/4 cup chicken stock (substitute vegetable stock for vegetarian); 2 teaspoons sugar; 1/2 teaspoon soy sauce; 1/2 to 1 1/2 tablespoons chili bean paste*; 1 to 2 teaspoons crushed Sichuan peppercorns ** (optional, but inauthentic without); 2 teaspoons freshly grated ginger; 5 cloves garlic , minced; 1 teaspoon cornstarch; 2 teaspoons Chinkiang vinegar or apple cider vinegar; 4 scallions , roughly chopped; Cilantro, for garnish (optional)