For the best result, use a long Asian eggplant. This variety contains less water and will not release a lot of liquid while cooking. Other varieties may release a bit of liquid when cooked and will need to be drained before serving. The amount of time it takes to cook the vegetables will vary, depending on the type of eggplant and its size and desired degree of doneness. While cooking, you may want to add more sauce, or substitute peanut butter for the sesame paste.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.