Cut the eggplant and meat into strips. Fry the chicken in butter until golden brown.
Peel and finely chop the ginger, and chop the garlic.
In a separate bowl, combine sugar, sesame, starch, soy sauce and pepper to taste. Mix well.
Fry the eggplants in a pan where they cooked the chicken until golden, then add the garlic and ginger, cook for another 2 minutes.
Add the chicken to the eggplant, mix and warm for several minutes.
Add the cooked sauce to the pan and cook for a few more minutes or until the sauce has almost evaporated.
Serve the dish hot.