Source: One United Harvest Cookbook

1 medium eggplant
olive oil
1 garlic clove, finely chopped
1 T peeled, grated ginger
1 T sesame oil
1/4 t hot sauce
1 T rice vinegar
1/2 t sugar
1/2 t soy sauce
2 T chopped cilantro

Coat 1 medium eggplant with olive oil and roast at 400 degrees until soft. Allow to cool, then peel and cut into 1/2 inch dice and mix with any juices that have accumulated. Combine garlic, ginger and sesame oil and sauté together until translucent. Toss with eggplant chunks and season with hot sauce, rice vinegar, sugar, soy sauce and chopped cilantro. Serve warm or cold.