1. Set skillet on medium-high
2. Add seseme oil, a pinch of galanga and a dash of soy sauce
3. Toss in the chopped onions.
4. Place eggplant slices in an even layer in the skillet.
5. Add about 1/2 cup of water.
6. Cover and simmer for 10 or so minutes
7. Turn them over and cook a bit longer uncovered until all the water is gone.
It's all very scientific.