Cut the eggplants into quarters length-wise, and then chop them into pieces, around 5-7cm/2-3" long. Core and slice the red pepper thinly. Peel and mince the garlic and ginger. Keep eggplant, pepper, and ginger and garlic separate.
Cut the whites of the green onions away from the greens. Chop the whites into small pieces. Cut the green into 2cm pieces. Keep the whites and greens separate.
In a medium bowl, mix the ground pork well with the cornstarch and a sprinkle of salt, and set aside.
In a small bowl, mix the water, wine, vinegar, soy sauce, and chilli bean oil.
Heat a wok or large frying pan on just below high heat and add 2 tablespoons of the of vegetable oil and 1/2 tablespoon of the sesame oil to the pan and heat until just smoking. Add half the eggplant, stirring constantly and cooking until some of the edges and sides have browned and the pieces have started to soften. Remove to a dish and repeat the process with the second half of the eggplant pieces and add the second set of eggplant pieces to the dish with the rest.
Reduce the temperature to medium-high heat. In the empty wok, add remaining 2 Tbsps vegetable oil. Add garlic, ginger and whites of onions and cook until fragrant. Next, add the pork, and stir constantly until pork is mostly cooked, about 5 minutes. Add red peppers and anchovies and cook, stirring, for 1 minute.
Add the liquid mixture and cook, stirring, until the liquid has fully coated everything and has started to thicken. Add the eggplant back into the wok with everything else and stir all together. Cook until eggplant is soft, but not falling apart. Add the greens of the onion and cook for another 30-60 seconds.
Serve immediately with rice.