Instructions: Slice the aubergines in half crosswise and then into thick finger-length pieces.

Bring a pot of water to a boil. Add the aubergine and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care the aubergine is not mushy. Place on a plate until ready for use.

Heat the groundnut oil in a preheated wok and bring to smoking point. Stir-fry the ground pork until the color changes. Add the ginger, garlic and the scallions and stir-fry until fragrant. Add the hot chili bean sauce and mix through. Add the aubergine and toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce thickens and coats the pieces. Serve hot, with steamed rice.

This recipe yields 8 servings.

Comments: The aubergine (aborigine) is called kun-lun tzu kua by the Chinese, meaning "Malayan purple melon." The name is evidence that, even though this remarkable vegetable has been documented in China as a common vegetable as far back as the Zhou dynasty (1050 BC-AD 249), it arrived via southeast Asia. Very possibly it originated in India, traveled to Southeast Asia, then into China.

Perhaps because of its distinctive beauty, the aubergine was elevated in the thirteenth century as an offering food to the shrine of imperial ancestors. And the shiny dark skin was used as a cosmetic by society ladies to stain their teeth black.

From a culinary point of view, however, the unique properties of the aubergine make it an exciting ingredient to marry with spicy sauces such as in this dish.

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