2 or 3 Japanese Eggplants, chopped into 1″ pieces

3 Garlic Cloves, sliced

3/4 cup Water

1 Tbs Corn Starch

1 Tbs Tamari (or more to taste)

Black Pepper

2 Tbs Extra Virgin Olive Oil

Heat olive oil in a large saute pan over medium heat.  Add eggplant and saute till beginning to soften, about 5 minutes.

Mix together water, tamari, garlic, black pepper to taste, and corn starch.  Add mixture to eggplant and stir to evenly coat.

Cover and reduce heat to low.  Cook for 7-10 minutes, stirring occasionally until eggplant is fully tender.   Season to taste with more black pepper and tamari if needed.