For China night, I made the eggplant and tofu in chili sauce with fried rice. The Japanese eggplants (thin and long), were cubed, along with tofu. In a wok, I added peanut oil, sauteed 2 cloves of chopped garlic, a tsp of grated ginger. Then I added a tbsp of chili sauce (maggi oriental sauce), a tsp of tamari soy sauce, a tbsp of rice wine vinegar. Then went the eggplants and tofu, and cooked on high heat for a few minutes with the sauce completely coating them. The eggplants have to be cooked, but not turn mushy. Garnish with chopped scallions.