Ingredients:

2 tablespoons vegetable oil divided
3 Chinese or Japanese eggplants small, cut into long strips
2 cloves garlic finely minced
1 red chili pepper finely minced
1/2 inch fresh ginger peeled and finely minced
1 green onion chopped
1 tablespoon soy sauce
1 tablespoon Chinese black vinegar (or young balsamic vinegar)
1/2 teaspoon agave

INSTRUCTIONS
In a wok or saucepan over high heat, add 1 tablespoon of the vegetable oil and swirl to coat wok. When wok is hot, add eggplant in a single layer. Cook 2 minutes and flip over each piece to cook evenly. Cook another 2 to 3 minutes, flipping occasionally. The eggplant should become soft and the skin wrinkled. Push eggplant to the side of the wok and add 1 tablespoon vegetable oil. Add garlic, red chili peppers, ginger and green onion. Stir these aromatics until they become fragrant. Combine aromatics with eggplant and stir fry for one minute. Add soy sauce, vinegar and agave and stir to combine all. Serve immediately.