Eggplant Si-Chuan Style

4 Chinese eggplants (about 12 oz) 1 t Sugar
1/2 T Chopped ginger 1 t Salt
1 t Chopped Garlic 1/2 C Soup stock
1 T Hot Bean Paste 1/2 T Sesame Oil
2 T Soysauce 6 T Oil
1/2 T Brown vinegar 1 T Chopped green onion
Cut eggplants into thumb sized pieces (do not peel the skin)
Heat oil in frying pan until very hot. Put in eggplant, turn heat to low, stir fry until eggplant is soft (about 3 minutes). Press eggplant to remove the excess oil. Remove eggplant from pan and set aside.
Add chopped garlic, ginger, and hot bean paste into the frying pan. Stir for a few seconds. Add soysauce, sugar, salt, and soup stock, turn up the heat and bring to a boil. Stir in eggplant, cook for about one minute until sauce is dry.
Add vinegar and sesame oil. Stir fry until heated through. Sprinkle in chopped green onion. Mix and serve.
Eggplant Si-Chuan Style