Ingredients

• Canola or other neutral oil
• 8 Japanese or Chinese eggplants, about 2 pounds total weight, trimmed and cut crosswise into 2-inch-thick pieces
• 1 teaspoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1/4 cup mirin (Japanese sweet cooking wine)
• 1/4 cup soy sauce
• 1/4 rice vinegar
• 1 teaspoon chili bean paste
• 1 to 2 tablespoons sugar
• 3 tablespoons minced green onion, including tender green tops
• Heat up a little bit of oil in a pan. Saute eggplants until it is cooked. Place the cooked eggplants in serving bowl
• To make the sauce, in a small saucepan, stir together the garlic, ginger, mirin, soy sauce, vinegar, chili bean paste, and sugar. Place over low heat. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. remove from the heat.