Aubergine with garlic and dark soya sauce

As summer month progressing, I've seen a lot of vegetables gradually make their appearance either in the supermarket or local farmer's market. I always try to get what the season has to offer, as seasonal vegetables will be in abundance, taste better and cost less too.
How could I resist, when Tesco offering globe aubergine for 39 pence each last week. Let just put it as, I bought loads of aubergine. They're so versatile-you can grill, roast, deep fried with batter, stir fry, cook with curry etc etc. The thing is that aubergine really soak out flavor very well.
I know many of you tend to think that cooking aubergine is a hassle-from salting to get rid of it's bitter taste(this will only apply if it's rather old) and require tonnes of cooking oil. Worry not as I introducing you a healthier way of cooking aubergine and yet still tasted as good. A little effort of steaming before frying would actually reduce the consumption of oil during cooking. This recipes is good for vegetarian as well, with a touch of Oriental influence.

Aubergine with garlic and dark soya sauce
Ingredients (good for 2 persons)

• 1 large globe aubergines about 400gm (cut lengthwise about 2cm thick)
• 2 tbsp cooking oil
• 1 tbsp dark soya sauce
• 2 tbsp light soya sauce
• 2 tbsp of water
  
• 1/2 tbsp sugar
• 1 tsp of fried garlic bits in oil

1. Steam the aubergine in steamer for around 30-40minutes, you should feel it is soft now.
2. Heat cooking oil in a pan/wok. Once hot, add in the steamed aubergines and let it soak up the oil. [Typically if we're not steaming, we could easily used up to 5tbsp of oil. ]
3. Slowly add a tbsp of water at a time, let it simmer on low heat.
4. Then add in light soya sauce, dark soya sauce and sugar and stir to mix. Let it simmer for additional 3minutes.
5. Off heat and dish out. Garnish with garlic bits in oil. Serve with rice.

Here's my harvest of strawberry from my garden, one colander full every 3 days, really bountiful harvest this year :-). I turned them into jars of lovely jam.