1 tablespoon vegetable oil, 1/2 jalapeño-seeded and diced, 2 diced garlic cloves, 8 cups diced eggplant, 2 tablespoons soy sauce, 1 teaspoon honey or sugar, 1 cup chopped basil, salt and pepper to taste

1. Heat oil in a large pan over medium heat. Add jalapeno and garlic and cook for 2 minutes. Stir often. 2. Add eggplant and stir. Add 1 cup water, cover pan, and cook until eggplant is soft, about 6-7 minutes. Add extra water if needed. 3. Add soy sauce and honey (or sugar) and stir. Turn off heat. 4. Add basil and stir. Add salt and pepper to taste. 5. Serve hot and enjoy!