Steamed Eggplant with Vinegar and Sesame Sauce

I was invited to cook again at my mates place, and I just bought some fresh eggplants from the market today. Hence, I wanted to make something simple and nice, which brings out the freshness of the eggplant itself, unlike the previous eggplant dish which was heavy in flovour and taste. This one is simple to make and it really tastes good! (as quoted from my mates)...

Ingredients:
8 long and small Eggplants (about 500g)
3 small spicy Chilli (fine chopped)
5 cloves Garlic (coarsely chopped into cubes/chunks)
50g sesame Seeds (toasted)
1 tbsp Light Soy Sauce
3 tbsp Vegetable Oil
5 tbsp Dark Vinegar
2 tsp Sugar
2 tsp Pepper
1 tsp Salt


Method:
1. Cut the eggplants into big chunks, leaving certain parts connected, maintaining the orignal shape. Steam for about 15 minutes, or until soft.
2. Heat oil in wok, saute garlic until golden brown and crispy, set aside.
3. In the same wok, add chopped chili and vinegar, followed by the other ingredients.
4. Pour over steamed eggplant, add garlic chunks on top and sprinkle generously with toated sesame seeds. Done.