Mix all the sauce ingredients in a medium size bowl, then set aside. Cut the eggplant into strips, then set aside. Mince the ginger.
Heat the oil in a wok or a large pan on a low heat. Add the Sichuan peppercorns, frying for about 15 seconds to release the flavours. Add the ginger and spicy bean paste to the wok or pan. Stir fry until the red oil separates from the paste – this takes about 20 seconds.
Turn up the heat and add the eggplant to the wok. Fry until it becomes soft, about 5 minutes.
Add the sauce mixture to the wok or pan, mix well and let it simmer for about 10-15 minutes.
Transfer the eggplant onto a serving plate, sprinkle coriander and chilli over the dish as a garnish, and serve immediately.