Aubergine in Garlic Sauce

1. Peel eggplant if desired or leave skin on. Cut lengthways into oblong pieces about the size of 2 fingers. 2. Boil 1/2 inch of water in a wide frying pan. Add eggplant and cook, stirring occasionally and adding more water as needed, until softened (about 7 minutes). 3. Remove eggplant to a bowl. 4. Heat another 1/2 inch water in the pan. Add garlic, ginger and hoisin sauce. 5. Simmer briskly for 10 minutes, stirring and adding water as needed. 6. Add soy sauce and spring onions, then add cooked eggplant. 7. Cook over low heat for 5 minutes, stirring to coat with sauce. 8. Serve hot or at room temperature.