Chop the eggplant up into pieces by slicing diagonally.

Cover bottom of wok with vegetable oil.

Saute the ginger and garlic in the oil.

After about 1 minute add the eggplant slices.

When the eggplant starts getting a bit softer (about 4 minutes), add the soy sauce, sugar, and red pepper flakes.

After about 1 minute, add the green onions. Optional: reserve about 1/4 of the green onions to garnish the dish after cooking.

Sauté for another minute then add sesame oil.

After another minute, remove from heat.

Optional: garnish with remaining green onions.

Serve with rice and enjoy!