Cover the eggplants with water, add salt and stir to dissolve salt. Soak the eggplants for 5 minutes then drain well.
In a small bowl, combine the oyster sauce, sugar, and sesame oil. Set aside.
Heat the oil in a wok or skillet over medium-high heat. Add the garlic, chili peppers, eggplant and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Serve immediately with hot steaming rice.