Eggplant and Shimeji Mushrooms

2 eggplants, peeled, quartered, sliced; about 1/2 lb.
1/4 lb shimeji or other mushrooms, washed, stem bases removed
1 tsp vegetable oil
2 tbsp sake
1 tsp soy sauce
pinch salt

Put everything in a saucepan, boil, simmer 3 minutes, serve hot.

Source: Zen Vegetarian Cooking by Soei Yoneda and Koei Hoshino