Combine minced chicken with marinade in a large bowl and mix well.
Prepare and mix the sauce ingredients in a separate bowl.
Heat up a wok with 3 tablespoons of extra virgin olive oil, add garlic and stir-fry until lightly golden on low heat.
Then add the minced chicken and stir-fry on medium to high heat, breaking them into smaller pieces, for 3 minutes or until nearly cooked through.
Add the eggplants and tomatoes, and stir-fry for another 3 minutes on medium to high heat. Add the sauce and stir-fry for another 3 minutes. Add 3 tablespoons of water and bring the sauce to a boil, cover with a wok lid and simmer for another 5 minutes on low heat or until eggplants are soft.