Artflux

About 4 cups chopped eggplant (use cylinder shaped; should be chopped in about 1 inch cylinder shape segments)
8 cloves garlic minced
1/3 cup ketchup (approximation)
1 tablespoon ginger, minced 1/4 – 1/3 cup white sugar
2 tablespoons white vinegar
1 1/2 tablespoons white soy sauce 1 tablespoon regular soy sauce
1 tablespoon Chinese chili sauce 1/8 teaspoon MSG
3 tablespoons dry white wine
1/2 cup chopped green onions (green part only) about 1 tablespoon cornstarch dissolved in
water
2 tablespoons not oil (add to finished sauce)

Fry eggplant in oil over medium heat, for about 8 min. After frying drain well and set aside.

Fry ginger and garlic in a little oil for about 30 sec. when you smell strong aroma.
Add ketchupand stir for a minute or so.

Add Chinese chile sauce and stir well. Next, add white wine and simmer for a minute or two. After this, add all other ingredients except green onions and cornstarch. stir and allow mixture to simmer for a couple of minutes before adding cornstarch.
Dust as mixture starts to thicken, add chopped green onions and hot oil, stir for a minute or so
and add eggplant to sauce. Once eggplant is coated with sauce, turn off fire, remove from
wok/skillet and serve over white rice.