Heat oil in a heavy based casserole dish or saucepan over high heat.

Cook eggplant for 4 min, stirring often.

Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.

Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.

Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.

Serve with steamed white rice.