Slice the eggplants into rounds and fry both sides until golden. Trim the stems from the straw mushrooms; leave them whole or cut in half.

Heat oil in a pan and sauté the white part of the leek until fragrant, then add the mushrooms and stir-fry.

Arrange the eggplant with the mushrooms in the pan. Season with salt, soy sauce, sugar, and black pepper. Simmer on low heat until the eggplant is cooked through.