Ingredients
2 tbsp. vegetable oil
.5 lb. (one-half) Ground pork
1 lb. diced eggplant (Japanese or Chinese eggplant works best)
1 tbsp. soy sauce
2 tsp. Hawaii Kai Black Lava Sea Salt
2-3 tsp. hot soy bean paste or black bean paste with chili
1 tsp. rice vinegar
.5 tsp. (one-half) sugar
.5 cup (one-half) soup stock
2 tbsp. sesame oil
.25 cup (one-quarter) chopped green onion for garnish

Directions
Heat a large wok and add 2 tbsp. vegetable oil
Add eggplant and all remaining ingredients except sesame seed oil
Cover wok, bring to a boil and simmer until eggplant is tender
Add sesame seed oil and toss to combine
Garnish with green onions and serve.