Cover Eggplant with boiling water; let stand 5 minutes; drain well. Dredge Turkey meat in mixture of cornstarch, soy sauce and sherry. Heat pan, add oil and saute hot peppers (jalapeno or other available type) until they turn color. Remove from pan. Saute Turkey in the same pan, until done. Add Eggplant, garlic, sauteed peppers, ginger and soup stock. Heat thoroughly.