Sweet Chinese Eggplant

I used the long, thin eggplants you find at the Chinese grocer's, but I'm sure an Italian style eggplant will work just as well. Cut into cubes, and brown in hot oil (let all sides get brownish), stirring (~10 mns). Set aside on a plate, heat more oil in the pan and cook finely chopped garlic, then pour over equal measures of soy sauce, cider vinegar, and sherry. Bring to a boil, add the eggplant, and let it get warm. You just want enough liquid for the eggplant to absorb it, not a soup. Served here as a side*, but can also become a main course if served on rice.
[* the rest is bok-choy sauted in lemon juice, brown rice, and chicken cutlets coated in flour and then sauted in lemon juice, adding juice throughout the cooking process as it is absorbed by the meat]