What you'll need:     3   medium Japanese eggplants   5   cloves garlic, minced   1   tablespoon corn oil   2   tablespoons soy sauce   1/4   teaspoon salt

Directions:     1.   Cut eggplant lengthwise into thin slices, about 1/4-inch-thick. Picture shows eggplant thin slices.   2.   Heat 1 tablespoon oil in pan over high heat, stir-fry garlic 30 seconds, sauté eggplant until slices turn brown. Add 1/3 cup water; cover and simmer for 2 minutes. Add salt and soy sauce, stir to mix.   3.   Remove from heat. Serve with rice. Makes 4 servings.