Eggplant in Garlic Sauce

INGREDIENTS
1 medium eggplant, about 300 g / 2/3 lb 
1 t finely chopped fresh garlic (about 2 cloves) 
1 t finely grated or chopped fresh ginger 
1 T hoisin sauce 
2 spring onions (green onions/scallions), finely chopped 
1 t dark soy sauce 

DIRECTIONS
Peel the eggplant if you hate the skin, or leave it on if you like the texture and think it 
looks pretty. Cut lengthways into oblong pieces about the size and length of 2 fingers 
side by side. Boil 1/2 cm / 3/4 inch of water in a wide frying pan, then add the eggplant 
and cook, stirring occasionally and adding more water as needed, until the eggplant is 
softened to your satisfaction, and very little water remains (about 7 minutes for me). 

Remove the eggplant to a bowl, then heat another 1/2 cm / 3/4 inch water in the pan. 
Add garlic, ginger and hoisin sauce, then simmer briskly for 10 minutes, stirring and 
adding more water as needed. add the soy sauce and spring onions to the pan, then 
add the cooked eggplant, with a little more water if needed. cook over a low heat for 
5 minutes, stirring to coat the eggplant with the sauce. 

Serve hot or at room temperature, with rice or noodles and another vegetable or a tofu dish.