Prepare the edamame and rice according to package instructions if you did not prepare them in advance.
Heat olive oil in a large skillet over medium high heat. Add the eggplant and cook until tender and cooked down, stirring occasionally, about 10 minutes.
While the eggplant is cooking, whisk together the tablespoon of corn starch with a tablespoon of cold water to make a slurry. Combine the water, soy sauce, rice vinegar, maple syrup, ginger, and garlic in a small saucepan. Bring it to a gentle simmer over medium heat, then add the slurry. Stir continuously until the sauce thickens, about 30 to 60 seconds. Remove from heat once it is thick.
Pour the sauce into the skillet with the eggplant and add the cooked edamame. Stir well and cook for another minute or two until everything is warmed through. Remove from heat.
Serve over warm rice, topped with scallions and sesame seeds as desired.
To save time, prep the edamame and rice in advance or use the Trader Joe's frozen, microwaveable jasmine rice packets.
You can also make the teriyaki sauce up to a few days in advance. Store in an airtight container in the fridge and stir well before adding to the dish.
Store leftovers in an airtight container for 3 to 4 days in the fridge. Reheat in the microwave on high for 1 to 2 minutes.
To make this gluten free, sub tamari for soy sauce.
Please note that my rendition of teriyaki sauce is not an exact replica of traditional versions of this sauce. It is inspired by the tastes of teriyaki and made with ingredients suitable for plant-based diets that some people may have on hand.