1.In a food processor, combine garlic, ginger, chilli and spices. With motor running, gradually add oil; process until smooth.
2.Place pork in a shallow dish. Rub all over with paste to coat. Cover; marinate in fridge 1 hour.
3.Heat extra oil in a large flameproof casserole dish with lid, on high.
4.Fry pork 3-4 minutes each side, to brown well. Remove to a plate. In same dish, fry onions and eggplant 4-5 minutes, until softened. Stir in tomato paste; cook 1 minute.
5.Return pork to dish with water; bring to the boil. Reduce heat to low; simmer, covered, 20 minutes, until pork is tender.
6.Sprinkle with green onions to serve. Accompany with noodles and pickled vegetables.