Heat a large tall-walled skillet or Dutch oven over medium-high heat. The eggplant will cook more quickly in larger, shallower pans than in a Dutch oven.
Add 3 tablespoons cooking oil. Once hot, add the eggplant, sliced tempeh, and diced red onion. Sprinkle with salt.
Cook for 6-8 minutes, until the eggplant starts to brown. Stir as needed for even cooking.
Once golden, pour in ½ cup vegetable broth. Continue cooking until the eggplant is softened, another 6 to 8 minutes.
Remove the eggplant, tempeh, and red onion from the pot and set aside. Heat 1 tablespoon toasted sesame oil over medium heat in the same pot. The pot doesn't need to be cleaned between uses.
Add the minced ginger and garlic. Saute until golden and aromatic, about 1-2 minutes.
Add 1 tablespoon rice vinegar to deglaze the pot. Stir to remove any stuck on pieces.
Add the soy sauce, light brown sugar, and black vinegar. In a small bowl, whisk together the corn starch and water to form a slurry. Add this to the pot. Stir until the sugar dissolves.
Return the eggplant etc. to the pot. Stir to coat the eggplant in the sauce. Simmer over medium heat until the sauce is thickened and the eggplant is completely cooked and softened.
Taste for seasonings. Serve with rice and a garnish of basil. Enjoy!
Notes
Eggplant: I use globe eggplant, which is the most common kind of eggplant at most grocery stores. These are meatier than Chinese or Japanese eggplants and larger than Italian eggplant. This recipe works for any kind of eggplant.
Black vinegar: This is also called sweetened vinegar or Chinese vinegar. I buy mine at an Asian grocery store, but it is also available online (it is much more expensive online). I don't recommend skipping this ingredient because a small amount adds a ton of flavor.
Keep leftovers refrigerated in a closed container for 3-4 days.
Nutrition calculations are an estimate and do not include rice.