Mom's Szechuan Eggplant

              .25 cup salad oil
              1 Tablespoon minced fresh ginger
              2 cloves garlic, minced
              4 oz. ground pork
              1 teaspoon sugar
              1 teaspoon salt
              2 Tablespoons garlic-chili paste
              3 asian eggplant (chinese or japanese)
                  in 1 inch rolling cut slices.
                        or
              1 standard eggplant in 1 inch cubes.
              1 cup water
              2 Tablespoons mushroom soy sauce
                (or regular soy sauce)
              1 Tablespoon sherry
              1 Tablespoon cornstarch


    heat oil, add ginger, garlic. fry pork until browned.
    add sugar, salt, pepper and eggplant. cook until eggplant
    is golden brown. mix soy sauce, sherry, water and 
    cornstarch.  cook until thickened and eggplant is  very
    tender.