This version of the dish has been heavily modified from the original, which calls for shallow-frying the eggplant in oil. The only remaining oil is the sesame oil, left in for flavor, which can be omitted if you have heart disease.

4 medium Chinese eggplants or 2 big round ones (~700g or 1 lb 9 oz)
6 cloves garlic, finely chopped
6 slices ginger, finely chopped
6 spring onions, finely chopped
1 Tbsp chili paste
60 ml (1/4 cup) water

Sauce
2 Tbsp soy sauce
1 Tbsp Shaoxing rice wine or dry sherry 
1 Tbsp sugar
1 tsp vinegar
1/2 tsp salt (optional)
1 tsp roasted sesame oil

Triple batch of oil-free sauce:
90 ml soy sauce
45 ml Shaoxing rice wine or dry sherry 
45 ml sugar
1 Tbsp vinegar
1 Tbsp chili paste

1. Cut long eggplants lengthwise, the cut each half into 5 cm (2 in) pieces. If using round variety, cut pieces 5 cm (2 in) long and 3 cm (1 in) wide.
2. Combine all the sauce ingredients and set aside.
3. Heat a wok and, when hot, add the eggplant, garlic and ginger and "dry" stir-fry until the eggplant begins to soften, about 3 to 4 minutes.
4. Add the spring onions and the chili paste and cook for a further 2 minutes, then add the sauce and stir to combine all ingredients. Add 60 ml (1/4 cup water) and cover with lid. Lower heat and simmer for 5 to 6 minutes.
5. Transfer to serving dish.