Preparation / Directions:
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.