(Optional)To enhance the flavor: wash, pierce along the body and roast the eggplants over charcoal or oven (450F for 20-30 minutes)
Cut eggplants into 1-inch thick chunks across their length.
Finely slice shallot, chop basil too or leave whole as is.
In a large sauce pan or skillet over medium high heat, add 1 Tbsp veggies oil. Tilt and twirl to coat surface.
When oil is hot, add shallot, stir until soft and translucent.
Now add in eggplants, stir for 30 seconds or so to cook the outside then add soy sauce to flavor.
When the soy sauce is fully covered and brown all eggplant chunks, add water or broth. Stir well to mix.
Cook and stir frequently when almost all liquid is reduced, adjust seasoning to taste with some salt and ground pepper if need.
Add basil. Stir well to mix and cook until basil pieces are wilt.
Transfer to plate, sprinkle some roasted sesame if desired. Serve hot immediately.