Eggplant With Garlic Sauce

Preparation

1. Step 1

   Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.

2. Step 2

   In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in ¾ cup water, the garlic and the soybean and chili pastes.

3. Step 3

   In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.

4. Step 4

   Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and ¾ cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.