Szechuan Style Eggplant

• 1 large round eggplant
• 2 T bean sauce
• 2 T hot bean sauce with chili
• 1 tsp. sugar
• 1/4 cup vegetable oil
• 1 T ginger, minced
• 1/4 lb. ground fresh pork (1/2 cup)
• 1 tsp. garlic

Peel eggplant. Slice eggplant into thin strips. Combine the bean sauce, hot bean sauce with chili and sugar with 1/4 cup cold water. Heat vegetable oil in wok or skillet. Then add ginger and garlic. Mix a few times. Immediately add pork and stir fry for 2 minutes. Add eggplant and stir fry until all eggplant is coated with oil, about 4-5 minutes. Add the already mixed sauce and mix well, then add 3 tablespoons water. Cover, turn heat down to low, and cook for about 5 minutes. Serve hot.