Slice the eggplant into ¾-inch cubes. To make it easier, first cut the eggplant into ¾-inch slices, then slice each slice into cubes. prep

Heat the olive oil in a large skillet over medium heat. Once hot, add the eggplant cubes and cook, stirring occasionally, until they become soft (about 10 minutes). If the eggplant starts sticking to the pan, add a few tablespoons of water to loosen it. cook

While the eggplant is cooking, mix together the soy sauce, brown sugar, garlic, and ginger in a bowl to make the glaze. mix

Once the eggplant is tender, pour the soy-ginger glaze into the skillet, scraping out any remaining sugar from the bowl. Stir and cook for another 5 minutes, allowing the glaze to coat the eggplant and caramelize slightly. cook

Top the eggplant with chopped peanuts and sliced green onions before serving. If desired, serve over warm rice and drizzle with sriracha mayo for extra flavor. finish