2 small to medium eggplant
4 cloves garlic, minced
3 Tbsps. vegetable oil
Salt to taste
1/4 cup water
2 Tbsps. soy sauce
2 Tbsps. dry sherry
2 Tbsps. hoisin sauce
2 tsps. sugar
1/4 tsp. crushed red pepper

Wash, do not peel, eggplant, and cut into 1 inch cubes. Crush and chop garlic. Heat oil to very hot, sprinkle with salt, add eggplant. Brown on all sides. Do not add any more oil, just keep stirring and add garlic. Add water and cover to steam 6-8 minutes. Add remaining ingredients. Stir well until coated. Reduce heat, cover and cook about 5 more minutes. Serve immediately. Is also good as a leftover and served at room temperature.