Eggplant With Szechwan Sauce

Ingredients
1 eggplant, 1 1/2 pounds
2- 3" fresh jalapenos, seeds removed, chopped
4 garlic cloves, minced
1 large green onion, chopped in 1/2" pieces
1/2 cup oil
Sauce:
1/4 cup soy sauce
1/2 cup water
1 teaspoon white pepper
1 teaspoon sugar
1 tablespoon cornstarch

Directions
Cut eggplant into 1"x3" julienne pieces and soak in ice water for 15 min. Drain eggplant and dry with paper towels. Heat wok, add oil. Add eggplant, stir to coat with oil; cover and cook 2 min. Uncover and continue cooking for 2 min. Add chopped peppers, garlic, green onion, and cook until eggplant is tender (20 to 30 min.) Pieces must be completely limp before sauce is added. Stir sauce ingredients together and add to eggplant. Stir until thick. Remove to serving dish. Serve just warm or at room temp.