1 (1 lb.) eggplant
1/4 c. peanut oil
2 minced garlic cloves, large
1 tsp. minced ginger root
1 tbsp. hot bean paste
1 tbsp. soy sauce
2 tsp. sugar
1/2 c. chicken stock or water
1 tbsp. rice vinegar
1 tsp. oriental sesame oil
2 tbsp. chopped scallions

Trim eggplant, don't peel; cut it into 1 inch chunks. Heat 3 tablespoons oil in skillet or wok; add eggplant, lower heat to medium and stir for three minutes or longer, until soft. Remove from skillet and set aside. Heat remaining peanut oil and stir fry garlic, ginger and bean paste for a few seconds. Add soy, sugar and stock. Bring to a boil, add vinegar and rest of eggplant. Mix well with sauce and cook one minute, until sauce is absorbed. Blend in sesame oil and scallions and serve.