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, soy sauce 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 1tsp corn starch mixed with 2 tsp water.
Serve over white/brown rice.