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1
Pierce the eggplant several times with the tines of a fork.
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2
Place in a preheated 400F (200C) oven and roast for 3 minutes, or until shriveled and soft.
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3
Set aside.
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4
Slice the brisket against the grain into 1/4 inch thick slices.
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5
Heat the oil in a large wok or large deep skillet.
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6
When it begins to smoke, add half of the beef and cook, stirring, until browned.
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7
Remove and set aside.
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8
Add remaining beef, and cook, stirring until browned.
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9
Remove and set aside.
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10
Add the onion, ginger, garlic, crushed pepper, star anise and soy sauce to wok and stir-fry for 10 seconds.
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11
Return beef to wok, along with the sherry, broth and molasses.
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12
Stir to blend and season with salt and pepper.
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13
Cover and simmer over low beat for 50 minutes to 1 hour, until the beef is tender.
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14
While beef is cooking, soak fungus in hot water to cover.
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15
When swelled and softened, drain and rinse well; set aside.
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16
Cut the stem end from the cooked eggplant.
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17
Split in half lengthwise and scoop the flesh into a food processor or blender.
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18
Puree.
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19
Add eggplant, drained fungus and tomatoes to beef and cook for 5 minutes longer.
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20
Stir in scallions and drizzle with sesame oil.
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21
Serve with rice, if desired.
