Slice the eggplant into quarters lengthwise and cut into 1 inch slices.

Heat the oil in a skillet over high heat.

Add the eggplant. Cook and stir until soft, about four minutes.

Quickly add the garlic and stir fry until fragrant, about one minute.

Stir in the water, red pepper flakes and xylitol. Cover and simmer until all of the water is absorbed.

Meanwhile, mix arrowroot, soy sauce and oyster sauce in a bowl until dissolved.

Stir sauce into the eggplant, evenly coating all pieces.

Cook until the sauce has thickened, about one to two minutes.

Garnish with chopped green onions.