Add an additional tablespoon of oil to the pan and heat. Add the ginger and garlic, stirring constantly, for about 30 seconds. Add the eggplant, and saute until golden on one side (this can take a few minutes, so be patient. Stir the eggplant gently, but not violently. When one side is nicely browned, turn the eggplant, then add the mushrooms and peppers to the pan. After about 2 minutes, add the green beans. At this point, your pan is really full; just keep stirring.