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

Cook eggplant for 4 minutes, stirring often.

Place eggplant on paper towel to drain excess oil.

Drain all but 1 tablespoon of oil from the pan.

Add pork mince, chili-garlic sauce, ginger, and spring onions to the pan.

Cook for 3-4 minutes, stirring often.

Combine chicken stock, soy sauce, cornflour, and caster sugar in a small bowl.

Add the mixture to the pan with eggplant.

Turn off the heat.

Stir quickly for 2-3 minutes until the sauce is thickened.

Serve with steamed white rice.