Cut eggplant in half lengthwise (Japanese) or into 1/2 inch slices (globe).

Brush cut sides with melted butter.

Broil until brown and slightly charred, turning once.

Remove charred skins from the eggplant.

Grind the eggplant flesh briefly in a blender with 1 cup of water, broth or tea. Leave slightly lumpy.

Fry garlic, ginger, chili, and Sichuan pepper in butter in a soup pot.

Chop the tomato and add it to the pot along with the eggplant mix.

Continue cooking, stirring constantly, for 2 minutes.

Stir in remaining liquid and heat through.

Serve with chopped green onion.