Prep:

1. Cut off the stems of the eggplant and slice them into 2 cm thick pieces.
2. Keep the skin on to prevent the eggplant from falling apart when braising.
3. Soak the eggplant in a bowl of salted water to prevent browning and remove the bitterness.
4. Peel and mince the garlic, and shallot. Chop the scallions, and slice the chili pepper if using.

 Cook:

1. Heat 3 tablespoons of oil in a skillet over medium-high heat. Drain the eggplant and fry them briefly until they are slightly brown. Transfer them to a plate lined with paper towels to absorb the excess oil.
2. In the same skillet, add half of the water and the sugar on medium heat, and stir vigorously until the sugar melts and you are left with a caramelized sauce.
3. Sauté the garlic and shallot until fragrant, then pour in the soy sauce, sriracha hot sauce, black pepper, and the remaining water. Bring it to a boil, then lower the heat and simmer until slightly thickened.
4. Add the eggplant and toss to coat with the sauce. Cover the skillet with a lid and braise over low heat for about 10 minutes, or until the eggplant is soft and the sauce is reduced. Sprinkle the scallions and chili pepper on top for extra flavor and color.
5. Turn off the heat and serve hot with rice. Enjoy your Vietnamese Braised Eggplant!