Spicy Eggplant

This dish is great for serving outdoors, it travels well and may be served at room temperature.
1 large eggplant, peeled and cut into cubes
1 tablespoon salt
2 garlic cloves, minced
3 slices of ginger root, minced
4 scallions, chopped
2 tablespoons cooking oil
Sauce
2 teaspoons hot bean paste
1 teaspoon soy sauce
2 teaspoons sugar
2 teaspoons balsamic vinegar
1 teaspoon sesame oi
Sprinkle the salt over the eggplant and let it sit in a colander to drain for about half an hour; dry with paper towel. Heat oil in a wok and stir-fry the garlic, ginger root, and scallions. Add the eggplant; stir until well cooked. Add the sauce ingredients and mix thoroughly. Add the sesame oil just before serving