Cut the tops off of the eggplants to remove the stem and leaves. Cut the eggplants in half and place cut side up on a baking sheet.
Mix the olive oil and honey together in a small bowl and add a pinch of salt, pepper and chili powder and combine.
Brush the honey mixture over the cut side of the eggplants and place in the pre heated oven for 20 minutes until they are soft.
While the eggplants are roasting, mix all of the ingredients for the sauce together in a jug.
Heat a large skillet or wok on a high heat on the stove top, add the cooked eggplants and pour over the stir fry sauce.
Cook for 3 to 5 minutes, while stirring, until the sauce has thickened. Serve.
To make this dish vegan, substitute the honey for maple syrup.
This dish is best served as soon as it is made. If you wish, you can roast the baby eggplant up to 24 hours before you cook it with the sauce. Let it cool completely to room temperature and keep in an air tight container in the fridge.
If you do have leftovers, they will keep for 3-4 days covered in the fridge and can be reheated on the stovetop to serve.
Cook the eggplant and the sauce in a large frying pan or wok on a high heat and stir it continuously so that it cooks evenly and nothing burns.
You can reduce the salt in this recipe by using a low sodium soy sauce and stock.