Malaysian Eggplant

If you hate eggplant, skip this; but otherwise it's super wonderful! Very adapted from THE BEST OF MALAYSIAN COOKING by Mrs. Leong Yee Soo.

Cut eggplant (big or little, not peeled) into about 1/2x2" pieces. Saute in some lighly flavored oil until very tender (cover, and add some water as necessary).
When done, just stir in to taste:
Thai fish sauce
Thai garlic-chili sauce

(Yes, that's a lot of Thai ingredients in a Malaysian dish. Mrs. Soo has things like shrimp paste which I can't get.)
 (This is from when we lived in a forsaken place overseas...)