Begin by washing and slicing the Chinese eggplant into 1-inch pieces, ensuring they're uniform for even cooking. Mince 4 to 5 cloves of fresh garlic, releasing their aromatic oils.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Once the oil shimmers, add the eggplant slices, stirring occasionally. Cook for about 5-7 minutes, until the eggplant begins to soften and turn golden brown.

In a small mixing bowl, whisk together the minced garlic, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of cornstarch mixed with 3 tablespoons of water.

Once the eggplant is tender, pour the garlic sauce mixture into the skillet. Stir well to coat the eggplant thoroughly, letting the sauce caramelize slightly as it heats for an additional 3-4 minutes.

After the sauce has thickened, taste the dish to check for seasoning. If desired, add a pinch of salt, a dash of additional soy sauce, or a sprinkle of red pepper flakes.

Ladle the flavorful eggplant and sauce over steamed jasmine rice or your choice of rice alternative. Present it beautifully, as the colorful eggplant pieces will stand out against the rice.

Before serving, garnish with freshly sliced chili peppers or chopped green onions for added flavor.