Hot Garlic Eggplant

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei's Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don't)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

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.

Serve over white/brown rice.