Make a well in the wok and add the gravy, stirring and adding water to thicken to a medium consistency. Correct seasoning with black pepper and soy sauce. Serve with the rice. We wanted more garlic. It could have stewed a little longer to carmelize.
Next time salt the eggplant first, then start the rice.
We used the mushroom gravy that does not have beef bouillon flavoring. 1 tablespoon of Tamari, first, then 1 tablespoon of soy, low sodium.