1 lb eggplant
2 t salt
3 T vegetable oil
2 garlic cloves, crushed
1-inch piece fresh ginger root, chopped
1 onion, halved and sliced
1 fresh red chili, sliced (I don't add this)
2 T soy sauce
1 T hoisin sauce
1/2 t garlic chili sauce
1 T brown sugar (I usually end up adding more)
1 T wine vinegar
1 t ground pepper
1 1/4 c vegetable stock
Cut the eggplant into cubes if you are using the larger variety, or cut the smaller type in half. Place the eggplant in a colander and sprinkle with the salt. Let stand for about 30 minutes (this removes the bitter juices, which would otherwise taint the flavor of the dish). Rinse the eggplants under cold running water and pat dry with paper towels.
Heat the oil in a preheated wok and add the garlic, ginger, onion, and fresh chili. Stir-fry for 30 seconds and add the eggplant. Continue to cook for 1-2 min.
Add the remaining ingredients to the wok, reduce the heat, and simmer, uncovered, for 10 minutes or until the eggplant is cooked. Increase the heat to high and bring to a boil. Cook until the sauce has thickened slightly and is coating the eggplant completely.
Transfer the spice eggplant to a warm serving dish and serve immediately.