Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplant
   2      tablespoons   salt
   1      teaspoon      freshly-grated ginger root
   1      tablespoon    red chile paste with garlic
   1      tablespoon    Chinese rice wine
   1      tablespoon    soy sauce -- light
   1      tablespoon    sweet bean sauce
   1      tablespoon    hot bean sauce
   3      tablespoons   peanut oil
   3                    garlic cloves -- minced
   4                    green onions -- chopped
   1      tablespoon    toasted sesame oil
                        green tops of 3 green onions -- chopped for garnish

Preparation:

Cut off the stem of the eggplant and cut into 3/4-inch slices. Cut the slices again so that you have 3/4-inch-square cubes. Place in a bowl and mix with the salt. Place in a colander and let drain for 45 minutes. Rinse off the cubes and drain for another 45 minutes. Or rinse and pat dry with paper towels. Meanwhile, mix the sauce: In a small bowl mix the ginger, red chile paste with garlic, wine, soy sauce, hot bean sauce, and the sweet bean sauce. Stir and set aside. Heat a wok or very large frying pan. Add the peanut oil and the garlic. Sauté for a moment and then add the eggplant and green onion. Stir-fry over high heat until the eggplant is tender, 7 to 10 minutes. Add the mixed sauce. Continue cooking for another 3 minutes. Place on the serving platter and drizzle the sesame oil over the top. Add green onion tops for garnish.