Instructions
– In a small bowl, whisk the soy sauce, agave or maple syrup, and water.
– In a large pan with a lid, over medium-high heat, add the oil.
– Carefully add the cubed eggplant to the pan and cook for 2 minutes each side or until golden brown. Add the garlic and cook for another 5 to 7 minutes, stirring frequently until the garlic is nice and brown, but not burned.