Can a "regular" eggplant be substituted for a chinese eggplant in a recipe?
The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. 

You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra "eggplant" flavor. 

Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended.