1. Heat the oil (1 tbsp) in a medium frying pan over medium heat. Add garlic, ginger and cook until fragrant. Add the eggplant and turn the heat to high. When the eggplant becomes soft, add ground beef and cook until no longer pink. Cover and simmer for about 5 mins.
2. Remove the lid and add green bell pepper and saute lightly. Dissolve katakuriko/potato starch in water and set aside.
3. Turn the heat to high and thicken with katakuriko mixture.