Instructions: Cut the unpeeled eggplant into 1/2-inch-thick slices, and then cut the slices in half. Fry lightly in 2 tablespoons of oil for 2 minutes, or until light brown and softened. Set aside.

Stir-fry the shallots and garlic in the remaining oil until light brown. Add the water, sweet aoy sauce, pepper, nutmeg, vinegar, salt and sugar. Let all of these ingredients cook for approximately 3 minutes to prepare the sauce.

Cook the eggplant slices in the sauce for additional 2 minutes to distribute the flavors. Shake the pan several times to mix but not mash the eggplant.

Serve hot or at room temperature.

This recipe yields 4 servings.

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