Cut the eggplants into chunks and soak in salted water (to prevent oxidation).

Heat oil in a pan and cook the eggplants until tender to prevent them from turning black.

Once the eggplants are soft, remove and set aside. Leave only a little oil in the pan, sauté the garlic, then add the spicy meat sauce and stir-fry briefly.

Add the Japanese BBQ sauce, a pinch of sugar, and a bit of water. Bring to a boil, then return the eggplants to the pan to absorb the sauce. Finally, add the basil and stir before serving. 👍