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Slice the ends of the eggplant. Peel off some, but not all of the skin. Cut the eggplant into long quarters.
Dice half a red bell pepper. Cut the scallions to roughly the same size, but save the green parts for garnish. Mince the ginger, then cut the chilies to roughly the same size as the scallions. Finally, mince the garlic.
Mince the pork and place in a bowl, moving it to one side.
In a separate bowl, mix together the light soy sauce, oyster sauce, dark soy sauce, rice vinegar, and water. Taste and adjust to your liking.
Remove the eggplant from the water and squeeze out any excess liquid. Cut the eggplant into ½-inch pieces and place on your steaming platter. Set aside.
Set a wok over high heat. Once hot, add in the cooking oil. When it starts to smoke, add in the marinated pork and spread it out into a patty. Let it brown and fry for about 45 seconds before flipping.
Pour the stir-fried meat sauce evenly over the steamed eggplant, then garnish the the scallions greens.