Wash and dry the eggplant and cut off the tops, then cut into approximately 2-inch strips. Put the eggplant in a large bowl and sprinkle with one tablespoon of salt and about half that amount of sugar. Toss with hands.
Lay out some kitchen towels and spread the eggplant on top, leaving them to sweat for 30 mins at room temperature.
Once sweated, rinse the eggplant under cold water and pat dry, set aside.
In a non-stick wok, heat some of the vegetable oil on high heat and fry the pork mince, breaking it up as it cooks. When done, set aside in a bowl.
Heat more vegetable oil on high heat in the same wok and fry the ginger, garlic, chlli and chili bean paste. Add the eggplant and toss.
Add half a glass of water, sesame seed oil, soy sauce, cooking wine, toss, then turn the heat down to medium. Cover with lid and cook for about 15 mins, or until eggplant has softened and cooked down, stirring occasionally.
Season to taste, then add back the cooked pork mince and mix well. Serve hot with steamed rice!