Start by grinding all the spices for the salt and pepper seasoning in a pestle and mortar or spice grinder, until you get a fine powder, then set to one side.
Place the diced aubergine in a large mixing bowl then sprinkle in a big pinch of salt and mix to coat the aubergine. Leave to sweat for 5-10 minutes then rinse, drain and thoroughly pat dry. Mix the salt + pepper spice blend into the cornstarch then tip in the aubergine and toss to coat each piece evenly.
Heat the oil in a large frying pan over a medium high heat. Once hot, add the aubergine pieces (being careful to tap off any excess flour) and fry until golden brown on the outside and soft in the middle, around 4 minutes, turning occasionally to ensure it cooks evenly on all sides. Remove and place on a plate lined with kitchen paper to soak up excess oil. You may need to do this in batches.
In a clean pan, pour in a splash of vegetable oil then, add the onions and peppers and fry until soft over a medium heat. Add the garlic followed by the spring onions and Shaoxing wine. Fry until everything is soft and starts to take on some colour. Add the cooked aubergine back into the pan and toss everything together.
Combine some more salt, white pepper and ground Sichuan peppercorns and sprinkle over the stir fried veg and aubergine. Mix everything together then serve over white rice or noodles with some spring onion greens and sweet chilli sauce.
