Soak eggplant in salty water for 5 minutes to remove excess water in eggplant.
Get ready for all other ingredients. Squeeze out brining water in eggplant and set them aside.
In a heated wok, saute eggplant in oil until they begin to soften for about a minute. Add carrot, onion and garlic, keep stirfry until aromatic for another minutes.
Season with broadbean paste and pour in cooking wine. Cover up all eggplants with hot water and simmer for about 15 minutes on medium heat until soft and liquid reduce 2/3.
Turn up the heat and stir very gently. Reduce the juice to almost nothing and splash in vinegar and a touch of honey. Adjust seasoning if necessary towards the end.
Toss green onion in right before plating. Serve with rice or noodles.
