I love this spicy, more-or-less traditional Sichuan dish for the contrasts: soft-cooked eggplant and tofu and crisp sautéed shiitakes.

Makes: 4 servings
Time: 30 minutes

Ingredients

• 4 tablespoons good-quality vegetable oil

• 8 ounces shiitake mushrooms, stems removed, sliced

• Salt and pepper

• 1 tablespoon chopped garlic

• 1 tablespoon minced fresh ginger

• 1 1/2pounds …