Method:

1. Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. 

2. In a small saucepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. 

3. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. 

4. Serve hot.