Japanese Eggplant and Mushroom Stir Fry

Japanese Eggplant and Mushroom Stir fry

3 Japanese eggplant, peeled partially, cut into 2 inch pieces, then steamed
6 ounces of mushrooms, cut in quarters
6 garlic cloves minced
1 tablespoon fresh ginger minced
olive oil to sauté mushrooms, garlic and ginger
2 tablespoons mirin
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon chili oil

I over cooked the eggplant so it lost it's shape and texture. Eggplant should be steamed for 20 minutes or until soft but keeping it's color and texture. Sauté in olive oil mushrooms, garlic and ginger.. Add eggplant and remaining ingredients and stir till blended. It was very tasty, even Gary liked it and he doesn't like eggplant.