Heat oil in a large frying pan over medium-high heat, fry eggplant until well cooked and lightly browned, drain out the oil and leave the eggplant to a side platter

Add one tablespoon of oil from the first step to the non-stick pan over the medium heat, add onion, anchovies and cook until onion is tender and anchovies are slightly caramelized

Add eggplant and soy source, stir and cook for 3-5 minutes

Turn off the heat and stir in chives and use the remaining heat to cook for 30 seconds.

Add fried shallots and serve.