• Place the eggplant cubes or circles into a large bowl, and sprinkle with salt. Fill with enough water to cover and let stand for 30 minutes. Rinse well and drain on paper towels.
• In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chili pepper, paprika & Cumin powder. Set the sauce aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes.
• Pour in the sauce and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Tip: You can Broil eggplants in an oven instead of frying.