1. For Glaze, in a small saucepan heat water, hot sauce, sugar and garlic until sugar is dissolved. Boil for 2 minutes.
2. If you're concerned eggplant might be bitter, sprinkle with salt and let stand for 10 minutes, then rinse. Heat oil in a skillet.
3. Fry eggplant slices for about 3 minutes over medium to low flame (covered). Now flip them over and carefully spread a teaspoon or so of glaze over them. Cover and fry for 2 more minutes. Test with a fork; it should be tender.
Serve with noodles, rice or salad.
I usually use store bought chili sauce but I ran out once and made this. It's just as good.