Pan-fry eggplant cubes over low heat in a bit of oil until tender. Remove to a plate.
Over high heat, stir-fry sliced scallions and minced ginger, one minute. Add back eggplant cubes and sauce mixture of soy sauce (use tamari if gluten-free) + hot garlic-pepper paste + sugar + a teeny bit rice wine vinegar. Stir-fry to coat eggplant cubes with sauce. Serve hot.
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