2 chinesel eggplants cut into bite size chunks
1/3 cup frozen peas
1 chopped scallion
1/2 cup water or vegetable broth
2 tablespoons soy sauce
2 tablespoons shao sing rice wine
1/2 teaspoon black bean chile paste
1 tablespoon cornstarch mixed with water to form a thin paste
Put everything except the cornstarch mixture into the pot. Bring to a boil and simmer covered for 10 minutes.
Thicken the sauce with the cornstarch and serve with brown rice or Japanese soba noodles.