Steps for making Green Pepper Stir-Fried Eggplant：Cut the eggplant into thin slices, sprinkle with salt and let it soften for 20 minutes, then rinse off the saltiness with clean water and squeeze out the moisture. Cut the green peppers into small pieces. Slice the pork with a balance of fat and lean. Smash the garlic flat. In a bowl, mix soy sauce, oyster sauce, doubanjiang, starch, and pepper with half a bowl of clean water to make a sauce and set aside. Heat oil in a wok and add the pork. Stir-fry the pork until dry and fragrant, then add the garlic cloves. Stir-fry the garlic until aromatic. Add the eggplant and stir-fry for 2 minutes. Add half a bowl of clean water and simmer for 2 minutes. After uncovering, add the green peppers. Stir-fry the green peppers until just cooked. Pour in the sauce. Turn up the heat and reduce the sauce until thick, then serve.