In a saucepan over high heat, add 1 tablespoon of canola oil and swirl to coat pan.

When pan is hot, add eggplants in a single layer, and cook for 2 minutes and flip over each pieces so they cook evenly.

Cook another 2-3 minutes, flipping occasionally until eggplants have changed in color, with skin wrinkled and the flesh soft.

Push eggplants aside and the other table spoon of oil and add garlic, Sriracha, ginger, and green onions. Stir aromatics until they become fragrant.

Combine aromatics with eggplant and stir fry from 1 minutes. Add soy sauce, balsamic vinegar, and honey and combine all. Serve immediately.