Ingredients:

• 1 eggplant, cut into bite-size pieces
• 1 chicken breast, cut into thin slices
• 2 cloves chopped fresh garlic
• 1 tbsp cooking oil
• 2 tbsp soy sauce
• Salt to taste

Preparation

Put 1 1/2 tablespoon water in wok or pan and heat it up. Add the eggplant and stir until all pieces are soft. Remove from pan and put aside. Heat up the wok with oil and add chicken. Cook until chicken is no longer pink, then add the eggplant, soy sauce, garlic, and salt. Cook for 2 minutes and serve.