Step 1

Bring ¼-inch of water to a boil in a wide frying pan. Add the eggplant and cook, stirring occasionally and adding more water as needed, until the eggplant is softened and very little water remains, about 7 minutes.

Step 2

Remove the eggplant to a bowl. Heat another ¼-inch of water in the pan. Add the garlic, ginger and hoisin sauce. Simmer briskly for 10 minutes, stirring and adding more water as needed.

Step 3

Add the soy sauce and green onions to the pan, then add the cooked eggplant, with a little more water if needed. Cook over a low heat for 5 minutes, stirring to coat the eggplant with the sauce.

Step 4

Serve hot or at room temperature.