Chop eggplant in bite sized pieces. Cover in a large bowl with water. Add 1 teaspoon of salt and mix well. Let sit for 15 minutes covered.
Spread eggplant on a paper towel. Pat dry and sprinkle with more salt and let rest for 45-60 minutes. Pat dry without rinsing.
Add 1.5 Tablespoons of oil to a large nonstick skillet. Heat over medium high until hot. Spread eggplant across skillet without crowding the pan. Cook until the eggplant is browned and turns soft 8-10 minutes.
Transfer eggplant to a plate.
Add 1/2 tsp of oil plus ginger and garlic to the skillet. Stir for 1 minute. Add eggplant and sauce together until it is welll mixed. Transfer to a serving plate and serve hot.
