Cut up ~6 medium sized Japanese eggplant (6 cups)
Peel and chop 6 to 7 cloves of garlic
Heat sauté pan on high heat
Add garlic while you heat up 4 tbsp of oil. Don't do this when the oil is hot or the garlic will burn.
Add hot pepper to taste
When oil starts sizzling add eggplant
Stir the eggplant a bit. Add 2 tbsp of water to help steam them a bit.
Put on a lid to steam the eggplant. Stir them to evenly coat them in oil.
Create a mixture out of 1 tbsp brown sugar, 1 tbsp oyster sauce, and water.
Add the oyster sauce / sugar mixture. Drizzle eggplant with sesame oil, steam for 5 minutes. Add soy sauce if it tastes too sweet.