Warm the oil in a medium Dutch oven (or another heat proof pot) over high heat. Add the shallots, scallions and ginger and fry for 2-3 minutes, mixing occasionally. Add the 5 spice blend and mix. Add the eggplants and mix. Sprinkle salt and cook for 2-3 minutes. Add ½ cup water, black vinegar and soy sauce and bring to a boil. Lower the heat to medium-low and cover the pot. Cook for 20 minutes.