This is super simple, not too spicy, eggplant dish that can be made gluten-free. It is a great side dish for a busy weeknight because it is quick to prepare.
2 tablespoons avocado oil
3 garlic cloves, minced
3 tablespoons ginger, minced
2 scallions, chopped
1 1/2 pounds Japanese eggplant, sliced into thin rounds
3 tablespoons coconut aminos (gluten and soy free) or tamari (gluten-free) or soy sauce
Put the oil in the pan and heat it. Add all of the other ingredients and stir well to mix the garlic and ginger.
Cook on a medium flame until the eggplant is soft, 10-15 minutes. You may need to add a little water if the mixture dries out too much.