Sprinkle salt on the aubergine cubes and let them drain in a sieve for 15 minutes. Dry them with kitchen paper.
In a wok or frying pan, heat the oil on a medium heat. Fry the aubergine gently until browned all over. Add 8 cl water, cover and simmer for about 10 minutes. Set aside.
Heat 1 tbsp oil and fry the garlic. Add the sausage meat, stir well to avoid the meat sticking. Add the sauce and chilli paste and return the aubergine. Cover and cook for about 5 minutes, stirring from time to time.
Taste to check the seasoning and that everything has cooked. Add more sauce or water if needed.
Remove from the heat and add the spring onions. Serve with rice or rice noodles.
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