Begin by slicing the eggplant into even pieces, about 1-inch thick. Sprinkle with salt and let sit for 10-15 minutes. Rinse and pat dry before cooking.

In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat until shimmering.

Add the salted and dried eggplant pieces to the hot oil. Stir-fry for 7-10 minutes until golden brown and tender.

In a medium bowl, combine 2 tablespoons of chili bean paste, 3 tablespoons of soy sauce, 1 tablespoon of black vinegar, 1 teaspoon of sugar, and 1 teaspoon of Sichuan pepper. Stir until well mixed.

Push the eggplant to one side of the pan. Add the garlic and grated ginger to the other side, sauté for about 30 seconds before mixing.

Pour the sauce mixture over the eggplant, garlic, and ginger. Stir to coat evenly and cook for an additional 2-3 minutes.

If using minced pork, stir-fry it first until fully cooked, then follow previous steps for eggplant.

Remove from heat and transfer to a serving dish. Garnish with scallions or sesame seeds and serve hot.