Lean pork(or beef, chicken, etc.)
Saute garlic, onion next until translucent in color. Add meat. Set the fire to low(my style) when it's been added so that they’re slowly seared, the oil out. Add the sliced eggplants. (Note: Sliced eggplants are placed in a bowl with water to avoid discoloration). Drain water properly if you want the dish dry; slightly drain off excess water if you prefer it with a little sauce. Add oyster sauce, soy sauce, salt and pepper and mix. Cover. When half-way done, mix again just to even out the color and flavor. Cover till cooked.
Tip: The lesser the seeds in eggplants the better the taste.