Eggplant & ground pork stir fry

This is my version of a classic Chinese dish. But made a whole lot faster and healthier! Typically this requires multiple steps with frying the eggplant etc. This is one of my favourite dishes and I just don't have the time to make it the traditional way. So here is my speedy version and believe me it doesn't compromise on flavour!

Ingredients:

- 1½ lbs of Japanese eggplants

- 1 lb lean ground pork

- 4-5 garlic cloves

- ¼ cup small dried salted fish-little anchovies (optional)

- 1 tbsp light soy sauce

- 1 tbsp dark soy sauce

- ¼ tsp pepper

- ½ tsp sugar

- 1 cup water

- 2 tbsp miso paste

Directions:

Mince garlic and small salted fish (if you are adding them). Then cut up the eggplant into 3 inch pieces. I normally just use my hands to separate them but you can cut it.

In a cold wok/frying pan, add some vegetable oil and garlic with the small fishies if you are using them.

Once fragrant add the ground meat and season with the soy sauce, sugar and pepper. Spread your meat out in the pan/wok so that it fries and not stew.

Once the meat is almost cooked then add the eggplants.

Toss it through and add water. Let it come up to a boil and reduce the heat to medium. Tossing every few minutes. Cook for about 10 minutes.

If you feel that the eggplant hasn’t fully cooked and your liquid is running low then add a little more water. About ¼ cup at a time.

Once eggplant is cooked then add the miso paste and slowly toss through. It will melt in the remaining liquid in the pan.

Once it has fully incorporated into the dish it is ready!