Braised eggplant with saltbush

"Tetsuya Wakuda (Tetsuya’s) is one of the most gifted chefs working in Australia and has always loved vegetables and their versatility in a range of dishes - his favourite vegetable? Eggplant. “It can be grilled, eaten raw, marinated, cooked in salt water, burned over a flame to black or simply steamed with soy sauce added – simple but bloody good! This recipe uses some unusual ingredients such as Chinese olives and saltbush - Tetsuya has an eye for extra flavours to heighten the taste sensation of any dish. It’s safe to say that very few other recipes in the world combine herbs such as rosemary and thyme with soy sauce." Maeve O'Meara, Food Safari Earth