Chinese Eggplant with Garlic Sauce

2 (10 oz) small Chinese long eggplant, chopped to
bite-size pieces
1 teaspoon salt
1 tablespoon cornstarch
Sauce
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon water
1/2 teaspoon dark soy sauce (*see footnote 3)
2 teaspoons sugar
1 teaspoon cornstarch
Stir-fry
About 2 1/2 tablespoons peanut oil (or vegetable oil)
1 teaspoon ginger, minced

Get the steps on making this delicious dish with your share eggplant from omnivorescookbook.com