Japanese Eggplant (Aubergine) Saute - cooking recipe

Ingredients

5 Japanese eggplants, sliced thinly the short way (they're long and thin- if you only have the larger eggplant, one medium is plenty, diced)
1 garlic clove
1 slice fresh ginger
1/4 cup soy sauce (or tamari)
2 teaspoons mirin (you can use a bit more if you prefer your sauce a little sweeter)

Preparation

Combine Soy sauce, mirin, crushed garlic and ginger in a bowl.
Slice your eggplant thinly and into small pieces.
Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Saute at a medium heat until very tender, about 10 minutes.
Add a little water to keep the veg moist if necessary.
Great as a side dish for fish or chicken.
Add diced medium firm tofu or any other protein for a very simple, quick meal.