For the sauce:

• 3 tblsp soy sauce
• 3 tsp brown sugar
• 3 tblsp rice vinegar
• 2 tblsp sesame oil

For the eggplant:

• 2 medium-sized eggplant, trimmed and cut in wedges
• 3 tablespoons olive oil
• 6 large cloves garlic, peeled and minced
• 2 tablespoon ginger, peeled and minced
• chili, in flakes or fresh or whichever way you have available, to taste
• 4 red onions, finely chopped

Whisk together the ingredients for the sauce and set aside.

In some of the oil, sizzle the ginger, garlic and onion till the onion starts to become translucent, and add the chili.

Brown the eggplant wedges on all sides in the rest of the oil.

Add the onion mixture to the eggplant wedges and simmer till the eggplant is done, adding a bit of salt.

Pour over the sauce and heat through, stirring gently.