Dice 4 Japanese eggplants. Heat a large non-stick frying pan over medium-high. Add 2 tbsp vegetable oil, then eggplant. Cook, stirring occasionally, until eggplant is tender, 6 to 7 min. Stir in 2 tbsp oyster sauce, 2 tsp chili-garlic sauce and 2 tsp rice vinegar until evenly coated.