By Keith Floyd
The combination of pork and eggplants works very well. When preparing the eggplants, lay the uncooked cubes in a strainer and sprinkle with salt. Let stand for about 10 minutes and you will see they release a lot of liquid. Pat them dry, then fry them. They will keep their texture and flavor better if you do this. The addition of sherry to this dish gives it a distinctly Chinese flavor.