Gather your ingredients together.
Cut the eggplant into bite sized squares.
Heat the sesame oil in a skillet over high heat.
Add the onion, garlic and eggplant, cook until soft, about 4 minutes.
Add the water, red pepper flakes, and garlic powder and cover and simmer until all the water is absorbed.
Meanwhile, in a small bowl mix the honey, cornstarch, soy sauce, and oyster sauce in a bowl until blended.
Add the sauce to the eggplant mixture, making sure to evenly coat the eggplant. Cook until the sauce has thickened.
Serve with Quinoa or rice.