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Ingredients:

• 1 lbs eggplants
  
• 2 cups salted water
  
• 2 oz minced pork
  
• 2 oz capsicums
  
• 1 chili, optional
  
• 2 oz pears
  
• 1 slice ginger
  
• 1 shallot
  
• 1 garlic
  
• 2 tbsp oil
  
• 1 tbsp chopped spring onions

Marinade:

• 1 tsp soy sauce
  
• ½ tsp sugar
  
• 1 tsp cornflour
  
• ½ tsp wine
  
• ½ tbsp water

Seasoning:

• 1 tsp wine
  
• ½ cup stock
  
• 1 tsp hot broadbean paste
  
• 1 ½ tbsp tomato ketchup
  
• 1 tsp soy sauce
  
• 1 tsp vinegar
  
• 1 tsp sugar
  
• 1 tsp sesame oil

1. Wash and cut the eggplants into 1” x 3” lengths. Immerse in the salted water to prevent from discoloring.
2. Prepare the marinade in a small bowl and put in the minced pork to stand for 20 minutes.
3. Deseed and dice the capsicums and chili finely. Peel and dice the pears, ginger, shallot and garlic.
4. Heat the frying pan to bring the oil to boil. Saute the ginger, shallot and garlic till aromatic. Stir in the pork to fry for about 1 minute. Pour in all the other diced ingredients and the eggplants to mix thoroughly. Drop in the wine, add the stock and continue to cook for 2 to 3 minutes. Blend in the seasoning to simmer for a further 1 minute. Sprinkle the sesame oil and the chopped spring onions on top and dish.