Dilute a teaspoon of cornstarch on 1/4 cup of water, set aside. Brown eggplant and fish tofu, set aside. Saute ginger, garlic, onion, bellpepper then add 2 tablespoon of oyster sauce and 1/2 cup water. Bring to boil for few minutes. Add fish tofu and eggplant. Season with salt and pepper. Pour diluted cornstarch. Simmer for few minutes. Dish is ready to serve.