Wash the eggplants and cut off the ends. Cut them into bite-sized slices or cubes.

Place the eggplant in a large bowl, sprinkle salt over them, and let sit for 10 to 15 minutes.

After resting, pat the pieces dry with paper towels.

In a small bowl, mix soy sauce, honey or maple syrup, rice vinegar, and minced garlic. Stir well and set aside.

Heat a large skillet over medium-high heat and add oil.

Add eggplant pieces to the hot pan in a single layer and cook for about 4 to 6 minutes without moving them too much.

Once one side is browned and soft, turn the pieces so all sides cook evenly.

Pour the sauce into the pan when the eggplant is nearly done, and reduce heat to medium-low, stirring to coat all pieces.

Let the sauce bubble for 2 to 4 minutes until it thickens and sticks to the eggplant.

Taste and adjust seasoning with salt or soy sauce, and optionally add sugar or honey for sweetness.

Garnish with sesame seeds and serve immediately.