Cut, wash and drain eggplant. Blend ginger, cilantro and chili peppers into a coarse paste.
Heat oil in pan, add eggplant. Add salt, mix well.
Set a lid on. Stir occasionally and set lid back. Cook until eggplant is half cooked.
Add ginger-cilantro-chili pepper blend, mix well and cook for a few more minutes. You can poke a fork into the eggplant pieces to make sure they are done, while retaining their shape.
Transfer to a bowl. Serve hot. Goes great with steamed rice, quinoa or rotis.