Pork and Eggplant in Hot Garlic Sauce

Slice eggplant into pieces 1×2 inches and ¼ inch thick. Salt and let stand 1 hour. Heat oil in non-stick skillet or wok. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside. Toss garlic and ginger in hot oil. As soon as they turn fragrant add the pork and toss until just cooked through. Add back eggplant, stir. Add remaining ingredients (except garnishes) and stir. Turn off heat and let mix sit for a few minutes to blend flavors. Plate and garnish.

Eggplant                 1 large
Vegetable Oil          2T
Pork                       ½ lean, cut in thin strips
Garlic                      2 cloves, minced
Gingerroot           ½” piece minced
Soy Sauce              2 tsp
Lime juice               2 tsp
Sugar                     1 tsp
Sesame Oil, dark     1 tsp
Red pepper flakes   1 tsp dried
Scallion                  1, sliced thin (for garnish)
Sesame seeds.       ½ tsp (for garnish)