4 tbs vegetable oil 1 med size eggplant cut into large chunks (1 to 11/2 lb. dash salt dash black pepper 2 cloves garlic crushed 1/4 cup coarsely chopped onion 1 tbs. soy sauce 1 tbs white vinegar 1 tsp sugar
Heat oil in large skillet over medium high heat; saute the eggplant for about 5 to 8 minutes. Add the soy sauce, vinegar,water and sugar. Reduce the heat to low and cook for 10 more minutes, until the eggplant is soft.
NOTE: to make this into an easy ratatouille, just cut a medium sized zucchini and a medium sized green bell pepper into chunks and add them along with a 28 oz can of crushed tomatoes when you add the seasonings.