Spicy Braised Eggplant with Prunes and Pork

At one point in my cooking career, I did a lot of cooking with a Chinese friend, who taught me a great deal about quick cooking and Asian flavors. This recipe comes from that time, and I still cook it at home. Substitute chicken or shrimp or, for a nonmeat version, shiitake mushrooms. The hot bean paste called for in the recipe is generally available at Asian markets. If you can’t find it, use ½ teaspoon seeded and minced serrano chile.