Eggplant with Ginger and Garlic

1-3 eggplants sliced lengthwise in both directions to make very large match-sticks 
1 small head of garlic or 2/3 of a large head
½ inch chunk of fresh ginger
1 small hot pepper
oil for frying
soy sauce

Boil a couple inches of water (enough in your pot to mostly cover the sliced eggplant) with a splash of soy sauce and then add sliced eggplant. Cook until the eggplant becomes somewhat translucent but not fully cooked.  In a large cast iron pan, heat enough oil to cover the bottom of the pan (about ¼ cup).
Mince garlic, ginger and hot pepper together and add to hot oil and stir for one minute over medium-high heat.  Add parboiled eggplant and turn quickly and often to coat.  Add another splash of soy sauce and continue cooking, stirring often until the toughest bits of eggplant have reached the yummy-soft stage.
Serve hot or cold, over rice, on a salad of lettuce or just by itself.