3 tablespoons balsamic vinegar
2 teaspoons sugar
1/4 teaspoon salt, or to taste
1 teaspoon olive oil 1-1/4 pounds japanese or regular eggplants, cut into 1-1/4 strips
1/2 teaspoon chili pepper flakes
2 tablespoons cilantro or parsley, minced
Combine first 3 ingredients in a bowl and set aside.
Heat oil in a large heavy skillet or wok over medium high heat. Stir-fry eggplant 4-5 minutes or until lightly browned. (It may be necessary to do this in batches.) Reduce heat to medium. Stir in chili pepper flakes. Add vinegar sauce and cilantro and stir 2 minutes or until all liquid is absorbed. Season with salt to taste.