Bake eggplant for 90 minutes at 425F, scoop out pulp, set aside.
Roast pepper, slice into ¾" x ⅛", set aside.
Stir fry garlic and ginger in oil for 30 seconds.
Add remaining ingredients to wok and heat through.
Remove from heat, add eggplant and roasted pepper.
Add celery and oil.