Easy Eggplant and Carmelized Onions

Ingredients:
sliced onions
sliced eggplant
cooked rice
1 T. sunflower oil plus few drops of toasted sesame oil for flavor
1 clove garlic, crushed
pinch sea salt
crushed red pepper flakes

Saute onions in half of the oil, with sea salt and crushed red pepper flakes until browned.  Remove from wok or skillet, cover with foil to keep warm.  Run both sides of eggplant slices with a dab of sea salt, this will help to draw the moisture out and keep the eggplant from absorbing all of the oil.  Cook in with remaining oil until soft, about 3-5 minutes each side.  Serve on cooked rice and top with carmelized onion and crushed garlic.  You can also saute the garlic along with the onions if desired.  Personally, I prefer to add my garlic raw.  You can reap the full health benefit of garlic when eaten raw.