METHOD:

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1. Peel a few strips of the eggplant skin length wise to make a stripe pattern.
    

2. Cut it into big bite sizes and put them in a bowl of water to stop them from oxidising
    

3. Drain water and dry eggplant
    

4. Put wok or frying pan over medium hight heat and add vegetable oil 
    

5. Put all the eggplant pieces in a wok and toss them for a while to let the oil coat them.
    

6. Keep tossing wok every minute till most of the pieces become brown then turn the heat down to medium low and cover with lid.
    

7. Keep cooking with lid on, just turn eggplant from the bottom every few minutes to avoid burning, do this for about 15 minuets or until eggplant is soft and there is a change in colour to wet transparent look.
    

8. While eggplant is steaming, mix all the sauce ingredients.
    

9. Once eggplant is cooked, turn heat up to medium high, pour mixed sauce over and gently turn the eggplant around.
    

10. Sprinkle sesame seeds over and serve.

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