Cut eggplant in half lengthwise and then diagonally into 1/2 inch slices
Cover eggplant with water and add the salt. Stir to dissolve the salt. Allow eggplant to soak for five minutes then drain well.
While eggplant is soaking, in a small bowl combine the oyster sauce, sugar, and sesame oil.
Heat the oil in a wok of skillet over medium-high heat. Add the garlic, chili peppers, and eggplant. Stir-fry for two minutes. Add two tablespoons of water and continue stir-frying for two more minutes. Add the oyster sauce mixture and stir well to mix.
Dish out and serve immediately.