Bring lightly salted water to a boil and add oats. Return to a boil and then reduce heat to a simmer, stirring occasionally.
When the steel cut oats completes cooking, drain them and spread onto a large plate. The oats may be made ahead and stored, refrigerated for up to a day.
Peel eggplant and cut into one inch cubes. Heat vegetable oil in a frying pan over medium heat and sauté the eggplants for 10-12 minutes or until tender. Turn heat off and transfer to a large bowl and set aside.
Thinly slice the red onion and cut cilantro into one inch long pieces. Add the onion slices, chopped cilantro and tomatoes to sautéed eggplants.
Make the dressing. Mix all ingredients for dressing in a small bowl and set aside.
Add the cooled oats to the eggplant mixture. Add the dressing and toss well.
Transfer to a serving plate and top with chopped peanuts.
Enjoy!