How to Make It
In a small bowl whisk together the ginger, garlic, water, palm or brown sugar, chili-garlic sauce and soy sauce. Taste and add salt to needed. Whisk in the cornstarch.
Heat the oil in a large frying pan or wok over medium high heat. Add the eggplant and shiitake mushrooms and cook, stirring frequently until the eggplant has started to soften, about 5-7 minutes. Add the onion and cook for 5 more minutes.
Stir in the sauce and cook until it has thickened and coats the vegetables, about 30 seconds.
Remove from the heat and serve immediately with rice or noodles.