Ingredients :

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* 5 c Diced eggplant, -cut in 1 1/2-inch cubes
* Salt to taste
* 1/3 c Vegetable oil
* 1/3 c Soy sauce
* 1/4 c Red wine vinegar
* 6 Cloves garlic, minced
* 1/2 ts Freshly ground black pepper

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Method :

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Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.