Eggplant Szechuan Style - cooking recipe

Ingredients

4 eggplant (about 12 oz.)
1/2 Tbsp. ginger
1 tsp. chopped garlic
1 Tbsp. chopped green onion
1 tsp. hot bean paste
1 tsp. brown vinegar
2 Tbsp. soy sauce
1 tsp. sugar
1 tsp. salt
1/2 c. soup stock
6 Tbsp. oil
1 tsp. sesame oil

Preparation

Choose firm purple eggplant.
Remove stalk and, without peeling, cut into thumb-size pieces.