In a small bow, mix together all the sauce ingredients.
Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the eggplant and the sauce. Cover and simmer until the eggplant is cooked, tender and most of the liquid is absorbed, about 10 minutes. If the eggplant is getting a little dry while it cooks, just splash in more water if needed.
Serve over rice, quinoa, on top of rice noodles, alongside some naan, or even in a taco! Garnish with green onions, cilantro and sesame seeds.