Cut the eggplant into 2" long sections. Halve, then cut into thirds or quarters [sticks approximately 2"x 1/2 "x1/2"].
Steam the eggplant using any steaming method; I usually place a steaming rack in my wok, add half cup water & turn the heat to high, then place the ingredients on a dish and place the dish on the rack in the wok. Cover and steam. The eggplant will take approximately 15-20 minute to cook.
When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
Add 1/2 pound ground pork [skip to step 4 if you're doing the vegetarian version]. Break up the pork using a metal spatula to help it cook quicker.
When the meat is no longer pink, add the chopped garlic and scallions. Stir.
Add 2 tsp chili bean paste, 1 tsp sugar, 1/2 -1 tsp vinegar, 1/2 tsp salt and 1 tsp soy sauce, then stir. Let cook for 1-2 minute If the mixture looks very dry, add 1/4 cup water.
Taste; add more salt if it doesn't taste salty enough, more chili bean paste if it's not spicy enough, a pinch more sugar if you find it a tad too salty.
Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
Pour into a shallow bowl and drizzle with sesame oil.
with the remaining scallions. Serve with plenty of steamed white rice.