Creating Sautéed Chinese Eggplant in Garlic Sauce is simple when you follow these steps:

1. Prepare the Eggplant: Rinse the eggplant under cold water and slice it into 1-inch pieces. Pat dry with a paper towel to remove excess moisture.
2. Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
3. Add Garlic and Ginger: Add the minced garlic and ginger to the pan. Sauté for about 30 seconds until fragrant, being careful not to let them brown.
4. Sauté the Eggplant: Add the sliced eggplant to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is soft and slightly caramelized.
5. Make the Sauce: In a small bowl, mix together the soy sauce, rice vinegar, sugar, sesame oil, and red pepper flakes (if using). Stir until the sugar dissolves.
6. Combine Eggplant with Sauce: Pour the sauce over the sautéed eggplant and mix well. Continue cooking for an additional 2-3 minutes, allowing the eggplant to soak up the flavors.
7. Garnish and Serve: Remove from heat and garnish with chopped green onions before serving.

Following these simple steps will lead you to a delightfully saucy and flavorful dish that captures the essence of Chinese cuisine.