Eggplant Chinese Style

Mix the soy sauce, oyster sauce, hoisin sauce, hot chili sauce, sugar, and water together in a small bowl. Set aside.

Slice eggplant crosswise around 1 ½ inch thick. Cut those pieces in half. 

Heat oil in a large nonstick skillet or wok. Add the eggplant and sauté over high heat, covered for about 5 minutes, turning the pieces in the hot oil occasionally. Remove the lid, add the ginger, garlic, scallions, and sauté uncovered for about 1 minute, tossing gently a few times.

Add the soy sauce mixture to the skillet, cover, and cook for about 1 minute. Uncover and cook for another minute. Add the parsley, toss and serve.