Peel back the leafy tops and chop off the hard end piece. On the bias make a few slices down the eggplant without going all the way though and stuff them up with the garlic.

Place the stuffed eggplants into a pan and cover about halfway with water. Lid the pan and cook on medium high till they reach your desired tenderness, I like mine to have a little pop to the still. Once they are done, drain the water and return to heat. Add your sugar, let it bubble up in the pan then hit it with your soy sauce! The soy sauce will thicken to a glaze of deliciousness

Thats it! You can definitely have this as a side, but we ate solo for lunch three days in a row. Enjoy!

See more at http://whiskeybacon.com/2012/11/01/sweet-soy-glazed-japanese-eggplant/