Slice each eggplant in half lengthwise, then slice each length into quarters.
In a small bowl, mix together chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.
In a wok, heat oil until just smoking. Add eggplant and stir-fry until outside become golden brown and insides begin to soften, about 3 to 4 minutes. Add garlic, ginger, and Sichuan peppercorns and stir-fry until fragrant, about 30 seconds. Pour in stock-sauce mixture and mix well. Allow sauce to simmer for 2 minutes and eggplant to absorb sauce. Stir in cornstarch mixture to thicken sauce. Remove from heat, plate, and garnish with scallions.
Source: Appetite for China.