Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attaching on the eggplants)
Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, chopped peppers, green onion white part and ginger to stir-fry for the aroma.
Stir in the sauce. Cook for a while until the sauce is thickened. Mix well and make sure the eggplants are well coated.
Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.
Since both doubanjiang and soy sauce contains salt. So spare your salt.