Mostly I make Chinese eggplant with garlic:
Prepare the following sauce and set aside:
2 tbsp soy sauce (I like Kikkoman Lite - green label)
2 tbsp sugar (1 tsp of Splenda should suffice)
¼ tsp salt
1 tbsp Worcestershire sauce
¼ cup water
Cut an approximate 1 lb. washed eggplant into ¾" cubes. No peeling necessary.
Place cubes in a plastic bag and add 1-2 tbsp oil and toss to thoroughly coat all.
Place in a microwaveable bowl or casserole and cover. Nuke on high for about 2 minutes, or until the eggplant starts to look more translucent and it isn't so hard. You don't want it to be thoroughly cooked.
While it's nuking, sauté two large mashed garlic cloves in 2 tbsp canola oil. Don't let it brown.
Drain the nuked eggplant to prevent splattering and add eggplant to the hot oil. Toss and cook eggplant about 2-3 minutes longer or until it seems almost done. Add the prepared sauce and cook over medium high heat until it is largely absorbed. Great with rice.
