With the cornstarch already in the pork, and the high heat of the wok, this should start to thicken fairly quickly. Once it starts to thicken, add the eggplant back in the dish (and any liquid that may have collected with the eggplant in its dish), stirring well to coat the eggplant...
Add your flour. I know, there’s a lot, but we’re also adding a lot of liquid, so it’ll thicken it all up. If you like a runnier stew, you can use less flour, but I wouldn’t go less than 3 tbsp. Let the flour mix with the fat and tomato paste, letting it continue to...