sauteed thai eggplant

i usually fix my thai eggplant in a red curry sauce, but did something a little simpler to go with the game hens.

sauteed thai eggplant

dozen thai eggplant (they look like green golfballs)
1/2 yellow onion
3 cloves garlic
dash of red pepper flakes
red chili paste (taste of thai brand)
fish sauce
dash of splenda
rice wine

remove the tops from the thai eggplant, slice into 1/8 inch thick slices. soak in a salt water bath for a few minutes. rinse and dry.

heat olive oil in skillet, add garlic and onions until the onions start to turn translucent.
add red chili flakes.
add eggplant, red chili paste, some fish sauce, and the splenda (or sugar) [sugar tends to cut the fishy taste]
cover and simmer, until the eggplant softens.