1. Wash egglplant. Cut into 1/2 inch thick rounds, then cut each round into 1/2 thick strips.

2. Pour some olive oil and sesame oil into wok or large saute pan. Heat over medium high heat. Add eggplant and saute until tender, stirring frequently until lightly browned and mostly cooked. Transfer eggplant to paper towels to drain.

3. Add ginger and garlic to pan. Cook about 30 seconds until fragrant. Add pork and stir until crumbled and brown, about 8 minutes. Season lightly with salt and pepper. Add tofu and cook until nicely colored on both sides. Splash with soy sauce if needed.

4. Meanwhile, combine soy sauce, sugar, vinegar, paste and cornstarch in a small bowl and whish to combine.

5. Return eggplant to pan. Add sauce and stir to combine. Top with green onions.