Home Style Tofu with Thai Eggplant

David is hitting the eggplant saturation point again, but he surrendered when I gave him a big bowl of freshly harvested Tiger and Thai Long Green eggplants.  He prepared a Chinese dish, Home Style Tofu, using our eggplant in lieu of the meat and mushrooms called for in the original recipe.  David insists that this dish isn't spicy (but then he dumps sriracha on everything) while I thought it left quite a burn in my mouth.  So, adjust according to your own heat index.

 Home-Style Tofu with Thai Eggplant
(adapted from Chinese Style Tofu! Tofu! Tofu! by Mu-Tsun Lee)

Ingredients:

1/2        pound        pre-cooked, frozen tofu triangles, defrosted
                              (we buy ours at San San Tofu)
4          sections      green onion, each 1" long
1 1/2    tsp              chili paste
1/2       pound         thai eggplant, skin removed with a vegetable
                               peeler and then cubed
1          tsp              sugar
1          tsp              sesame oil
2          tsp              cornstarch
2 1/2    tsp              soy sauce
1 1/4    Cup            veggie stock


Procedure:

1.     Heat vegetable oil in frying pan, then fry eggplant cubes until
        starting to brown.  Remove and dry on paper towels.
2.     In same pan and oil, fry tofu over high heat about 4 minutes
        until both sides are golden brown.  Remove and dry
        on paper towels.
3.     Combine remaining ingredients together, put in frying pan.  Add
        tofu and eggplant and bring to a boil.  Stir for about
        3 minutes, until sauce thickens.