Eggplant with Chinese sausage

I like the long thin variety of eggplant that is popular in Asia, the skin is light purple, and its softer than the dark purple version.

1. Steam Chinese pork sausage (lap-cheung) until cooked, around 15 minutes, cut into thick slices.

2. Cut eggplant into wedges by rotating the vegetable while cutting at an angle.

3. Heat minced ginger in a pan with oil, add eggplant and stir fry for a couple of minutes, add cooking wine, soya sauce, sugar, half cup of water, mix well, add Chinese pork sausage, cover with lid and cook at medium heat for 5 minutes, until eggplant is soft and the sauce is reduced to nearly dry.