Heat a frying pan with quite an amount of sunflower oil but not to the extent of deep frying. Fry the sliced eggplants till they're all cooked. Make sure there are not raw bits around.
Take out the eggplant to drain on some kitchen paper. Scoop away the oil till you have two tablespoons left. Put in the minced pork and stir fry till they colour.
Add the chopped garlic and chilli.
Add the seasonings of light soy sauce, oyster sauce, dark soy sauce, white pepper and a little water.
Toss to coat. Drop in the cherry tomatoes, the cooked eggplant and shimeji mushrooms.
Toss everything to coat and heat through. Taste and adjust.
Add the chopped spring onions at the very end with the heat off.
Enjoy with rice.