• Cut eggplant into 2 inch cubes and place in in a bowl.
  1 pound eggplant
• Sprinkle with salt, cover with water and let it sit for 15 minutes.
  1 teaspoon sea salt
• Pour it into a colander to drain the water and pat it dry with paper towels to remove excess water.
• Place it into a dry bowl and sprinkle with black pepper and cornstarch and toss to coat well.
  2 tablespoons cornstarch, 1 teaspoon black pepper
• Add the sesame oil to non-stick skillet and heat over medium high heat.
  2 tablespoons sesame oil
• Add the diced eggplant, ginger and garlic and cook for about 6-7 minutes until eggplant has softened.
  2 cloves garlic, 1 teaspoon ginger

Make the Garlic Soy Sauce

• Combine the sauce ingredients in a a small bowl.
  3 tablespoons light soy sauce, 2 tablespoons water, 1 teaspoon brown sugar, 1 teaspoon cornstarch, 2 cloves garlic
• Pour in into the skillet, stir and cook for 2-3 additional minutes.
• Remove from heat and serve over steamed rice.