Korean "Gaji Jahng Gwa"

6 small eggplants (Asian eggplants, I assume...I used a mix of Asian & "regular")
1 tbsp soy sauce
1 tbsp sugar
1 tbsp vinegar
1 tbsp minced green onion
1 tbsp crushed sesame seed (toasted kind from Asian market)
1 tbsp sesame oil (Asian kind)
Red pepper to taste (I didn't use any)

Wash eggplants but do not peel. Remove calyx and stem from each. Cut eggplants lengthwise into 1/4 inch slices. Steam for 7-8 minutes. (I used a rack in my wok.) When steamed, cut again into 1/4" strips and gently press out excess liquid.
Combine eggplant slices with other ingredients. Mix well and serve.
6 servings.
Recipe Source: "Korean Cooking" from the Korean Institute of Minnesota