Braised Eggplant cooked in Claypot

Ingredients:

1 Italian eggplant  (half and cut into 1/2 " thick slices)
2 teaspoons minced garlic
2 tbsp julienned ginger
3 green onion sliced
1/4 cup of ground pork
1 tbsp Doubanjiang (spicy bean paste)
1 1/2 tbsp Soy sauce Tamari
1 tbsp oyster sauce
1 tsp Chinese black vinegar
1  tbsp Shaoxing wine
1/4 cup chicken broth

Preparation:

Shallow fry eggplants in vegetable oil on high heat for 2-3 minutes until the eggplant starts to soften slightly but still hold its shape. Don't overcook the eggplant. Remove and drain well on kitchen paper.

Heat  oil in a clay pot on medium heat.  Add minced garlic, ginger and pork and the spicy bean paste.  After a minute or two,  add the soy sauce, oyster sauce, Chinese black vinegar, Shaoxing wine and the Soy sauce Tamari. Cook for two minutes, add the eggplants and the chicken broth. Cover the clay pot and simmer on medium heat for 20 minutes. Make sure the eggplants still holds their shape. Sprinkle with slice green onions and serve hot with jasmine rice.