4 med. long eggplants
4 cloves garlic, crushed
1 thumb-size piece ginger root
2 stalks green onions
3 tbsp. low sodium soy sauce
1/4 tsp. crushed red chili pepper (optional)

Cut eggplant into 1/4 x 1 inch pieces. Cook in a small amount of boiling water until almost done, 5 to 8 minutes. Drain.