1. Heat the vegetable oil in a large skillet over medium heat. Add garlic and ginger and cook for 30 seconds until fragrant.
2. Add diced eggplant to the skillet and stir to coat with the oil. Cook for 5-7 minutes, or until tender and golden brown.
3. In a small bowl, whisk together soy sauce, water, honey, rice vinegar, sesame oil, salt, and pepper until well combined.
4. Pour the sauce over the eggplant and stir to coat. Simmer for 2-3 minutes until heated through.
5. In a small bowl, mix together cornstarch with a bit of water to form a slurry.
6. Add the cornstarch mixture to the skillet and stir to combine. Cook for 1 minute more to thicken the sauce.
7. Divide the cooked white rice into individual bowls.
8. Using a spoon, scoop some of the eggplant and sauce onto each bowl of rice.
9. To make wontons, place a tablespoon of the eggplant mixture in the center of a wonton wrapper. Fold the wrapper over the filling to form a triangle and crimp the edges to seal.
10. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add as many wontings as can fit on a baking sheet and fry for 2-3 minutes on each side, until golden brown and crispy.
11. Serve the wontons hot with chopped scallions on top.
Enjoy your delicious eggplant wonton soup rice! This dish is perfect for a cold winter day or for any time you're craving something warm and comforting.