Simple steamed eggplant salad

This can be served cold or warm. I always eat it warm, because I love it too much to wait.

1 eggplant, peeled and cut into 1- or 2-inch pieces
1/2 to 1 C water
Sesame oil, to taste
Soy sauce, to taste
Rice vinegar or cider vinegar, to taste
Sesame seeds, to taste

Bring the water to a boil in a medium saucepan and cook the eggplant until it’s tender. Season with the sesame oil, soy sauce, and vinegar. Sprinkle sesame seeds on top and serve warm or cold.