1 large, or two small eggplants, cut into 6 wedges
2 tablespoons vegetable oil
1 large leek (or two or three small depending on taste)
2 cloves garlic minced
3 tablespoons soy sauce
1/4 teaspoon sugar
pinch of black pepper
Steam eggplant until tender, about 30 minutes. Heat the oil in a large skillet. Stir fry leeks about one minute. Add eggplant, garlic, soy sauce, and pepper. Stir fry an additional 3 minutes. Makes 3-4 servings.