Eggplant With Garlic Sauce

• 18 ounces Chinese eggplant (about 3 small), cut into 1/8-inch chunks
• Salt
• 1 tablespoon soy sauce
• 1 1/2 teaspoons sugar
• 1 tablespoon cornstarch
• 1 teaspoon minced garlic
• 1 1/2 teaspoons fermented soybean paste
• 1 teaspoon hot chili paste
• 2 tablespoons peanut oil
• 6 ounces ground pork
• Hot steamed rice (optional)

1. Place the eggplant in a large bowl.
2. Sprinkle all over with salt and toss.
3. Set aside.
4. In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves.
5. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
6. In a large wok or saute pan, heat 1 tablespoon of the oil over high heat.
7. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes.
8. Using a slotted spoon, transfer the pork to a plate.
9. Dab eggplant dry with paper towels.
10. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke.
11. Add the eggplant, and saute until lightly browned and tender, about 5 minutes.
12. Add the soy-sauce mixture.
13. Cook, stirring, for about 1 minute.
14. Once the sauce thickens, add the pork and 3/4 cup water.
15. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally.
16. Season to taste with salt.
17. If you choose, serve with rice.

chinese, salt, soy sauce, sugar, cornstarch, garlic, fermented soybean paste, hot chili paste, peanut oil, ground pork, rice

Taken from cooking.nytimes.com/recipes/11400 (may not work)