1 1/4 lb Japanese Eggplants
1/3 c  Olive Oil
3 tb Balsamic Vinegar
Or Black Chinkiang Vinegar
2 ts Sugar
1/2 ts Red Pepper Flakes
2 tb Parsely, chopped

Peel and cut eggplants into 1 inch by 2 inch strips. Mix sugar and Balsamic
vinegar. Set aside. Heat 1/2 olive oil in wok. Add 1/2 eggplants and
cook, stirring constantly until lightly browned, about 5 minutes. Remove
from pan. Heat remaining 1/2 oil and cook remaining eggplant in same
fashion. Add all eggplant back to pan. Add 1/2 teaspoon red pepper flakes,
or more to taste. Cook, stirring, one minute more. Remove from heat. Add
vinegar mixture and stir until liquid is absorbed. Add parsely. Serve over
hot rice.