Peel and cut eggplant into 1 inch cubes, toss with salt, let drain for 30 minutes and pat dry. Saute in olive oil until lightly browned and just barely tender. Place in a colander to remove excess oil. Mash together the ginger, garlic and 1/2 tsp. salt. Combine the garlic mixture with the remaining ingredients and toss with eggplant.