Sweet Garlic Eggplant

This is one great dish - very tasty. Another dish I prepared when my brother-in-law came for a visit. This is a Filipino-Chinese combination dish, which is best served with fresh boiled rice.

So - here goes the recipe:

Ingredients:
3 medium eggplants
7 tbsps oil (I used extra-virgin olive oil)
1 1/2 tsps finely chopped garlic
6 tsps caster sugar
6 tsps soy sauce
6 tsps cider vinergar
1 tbps dry sherry

1. Cut the eggplants in half lengthways and then, slice into wedges about 3 cm wide. Cut the wedges into pieces about 3 cm long.
2. Heat 3 tbps oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add half the eggplant and stir-fry over high heat for 5 minutes, or until browned and all the oil is absorbed. Transfer to a plate.
3. Repeat the cooking procedure with another 3 tbsps oil and the remaining eggplant.
4. Heat the remaining oil in the wok, swirling gently to coat the base and sides. Add the garlic and cook slowly until just golden.
5. Add the sugar, soy sauce, vinegar and sherry. Bring to a boil, stirring.
6. Add the eggplant and simmer for 3 minutes to allow it to absorb the sauce.
7. Serve with fresh boiled white rice.