Hakka Eggplant

In a medium saucepan over medium-high heat, whisk together the hoisin sauce, low sodium soy sauce, Shaoxing wine, black vinegar, thick soy sauce, and sugar and bring to a boil.
In a small bowl, whisk together the cornstarch and cold water until smooth to make a slurry. Whisk the slurry into the saucepan.
Simmer, while whisking, until the sauce is shiny and coats the back of a spoon, 1 to 2 minutes. Remove from the heat. The hakka sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.

Preheat the oven to 350°F (177°C). Place a rack in the center of the oven.
With a sharp knife, remove the stem from each eggplant and split the eggplant top to tail into two long pieces. Place the flat sides down on a cutting board and cut each piece into 1-inch (25-mm) chunks. Do the same to the rest of the eggplant. Place all the eggplant in a large bowl.
In a small bowl, whisk together the olive oil, salt, black pepper, and water. Pour the mixture over the eggplant and toss well with your hands.
Move the eggplant to a large baking dish or a rimmed baking sheet (pouring any remaining liquid over the eggplant) and bake until the eggplant is soft and can be pricked easily with a fork, 20 to 30 minutes.
☞ TESTER TIP: If it’s too crowded to fit all of the eggplant in a single baking dish or baking sheet, go ahead and divvy the eggplant and sauce between two dishes or baking sheets.
Place a wok or large, heavy, flat bottomed skillet over high heat. Add the eggplant (no need to add oil) directly to the wok and stir for 1 minute. Add the red pepper flakes and enough Hakka sauce to coat the eggplant. You may not need all of the sauce.
Toss and cook until the eggplant is well coated with sauce, 3 to 4 minutes. Add the basil and give the whole thing a good toss.
Place in a large bowl and serve family-style.