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Cut Eggplant Into Finger Sized Pieces-Cut Lengthwise, Then Into Quarters Etc. Saute With Some Water In A Non-Stick Pan/Wok, Until Soft. When Soft, Remove From Pan. On Low Heat, Cook Garlic, Ginger, And Hot Bean Paste For A Minute, Then Add Salt, Sugar, Soysauce And Stock/Water. Return Eggplant To The Pan And Cook For About Five Minutes Until Garlic Is Soft And A Sauce Forms. If Sauce Is Too Thin, Thicken With 1T Corn Starch Mixed With 2T Water.
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