You can find the original recipe here, and the cookbook here.

I only used one eggplant because that’s all I had from the CSA farm box, plus it’s only hubby and I who eat eggplant around here (the others get itchy tongues).

No hoisin sauce for us because of gluten; I used Kimono Mom’s Umami Sauce instead. Also used 2 teaspoons maple syrup instead of 4, and I used both rice vinegar AND Shaoxing, 1 teaspoon each. I also was out of five-spice powder so I cobbled my own quickly, referencing this recipe: a pinch here and a pinch there. It came out yummy, and hubby was pleased.