Mapo eggplant with pork

Method

1. Preheat oven to 200°C
2. Toss the eggplant with the first measure of oil until coated and place on a large roasting tray
3. Roast eggplant until golden brown and soft, then remove from oven and set aside
4. Heat second measure of oil in a large saucepan and brown the pork over a medium heat. Stir often to break up the mince
5. Add the garlic, ginger, soy sauce, vinegar, chilli paste, sugar and water to the browned pork and bring to a gentle simmer
6. Add the browned eggplant and continue to cook gently for a further 30 minutes
7. Mix the cornflour with a little water and pour slowly into the pork mixture stirring constantly until thickened. Remove from heat
8. Serve with rice or noodles