Prick eggplants with skewer to avoid exploding in the oven. Place on sheet pan and bake at 350° for 30 to 40 minutes or until eggplant collapses. Remove from oven and cool; peel. Cut into 1/3-inch dice.
In large saute pan, heat soy sauce, sugar, garlic, ginger, vinegar, sesame oil, tarragon, fennel seed and salt over medium heat. Stir in eggplant and simmer for 5 to 10 minutes to blend flavors. Serve warm or cold with lamb or beef.
Recipe created by Chef Gary Danko, Restaurant Gary Danko, San Francisco