Heat the peanut oil in a large skillet over medium heat. Add the Sichuan peppercorns and sauté for about 2 minutes until fragrant.

Remove the peppercorns, add the ground chicken and doubanjiang, and cook for 5-7 minutes until the chicken is golden brown.

Add the chopped green onions, minced garlic, and ginger to the skillet and sauté for 2-3 minutes until soft and fragrant.

Pour in the Shaoxing wine, scraping any stuck bits from the bottom of the skillet.

Incorporate the diced eggplant, chicken stock, chili oil, soy sauce, and sugar. Bring to a boil, reduce heat to low, cover, and simmer for 7 minutes.

Mix the cornstarch with water to create a slurry and drizzle it into the skillet while stirring continuously until the sauce thickens.

Transfer the Mapo Eggplant to a serving dish, garnish with reserved green onion tops, and serve hot over rice or noodles.