Sweet, spicy and salty with the incomparable rich flavor of fermented fish sauce, this eggplant dish can be served as a side to meat, poultry or seafood, or as a main dish for non-meat eaters.
Make the sauce by mixing together the fish sauce, calamansi (or lime or lemon) juice, chili, ginger, garlic and sugar with about four tablespoonfuls of water.
Cut off and discard the top end of the eggplant. Split lengthwise then cut into two-inch pieces. Toss with the palm oil.
Heat a non-stick pan.
Arrange the eggplant slices, cut side down, in a single layer.
Cook over medium-high heat for about two minutes or until nicely browned.
Flip the eggplant slices over and cook for another two minutes.
Flip the eggplant slices again. Pour in the prepared sauce. Boil gently for a minute.
Turn the eggplant slices one last time. Boil for another minute.
Transfer the cooked eggplant slices to a plate. Drizzle any remaining sauce over them.