Remove the eggplant skin and cut into three sections. Place in a steamer and steam the eggplant for 10 minutes.
Cut around ⅓ in depth in the center (don't cut through) and then continue cutting some lines on both sides so the eggplant will be flattened. You can choose to further flattening the eggplant with knife back. Knife back will not break the eggplants so we can keep a lovely shape.
Get a pan and spread some oil in, add the eggplant pieces and fry until both sides slightly browned. Add chopped garlic, fry for a while.
Pour in sauce and let it simmer for 2-3 minutes until the sauce is thickened. Transfer the eggplants and the sauce to steamed rice. Serve hot!