2 lbs. eggplant
Oil for deep frying
2 tbsp. vegetable oil
1 tsp. minced garlic
1/2 lb. ground pork or beef
2 tsp. sugar
2 tbsp. soy sauce
1 c. stock or water
2 tsp. red wine vinegar
1 tbsp. chopped scallion

Peel eggplants and cut into 1 inch cubes. Heat the oil in a wok or deep fryer. Deep fry eggplant cubes until soft. Drain on paper towels. Heat the 2 tablespoons vegetable oil in wok or frying pan. Add the garlic and ground meat and stir fry for a few seconds. Add the sugar, soy sauce and stock or water and bring to boil. Add eggplant and cook for 1 minute. Stir in vinegar and chopped scallion. Serve hot.