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Cut the ends off the eggplant and slice them into pieces that are 3 inches long and 1 inch thick.
Place the eggplant pieces in a steamer basket. Add about 1 to 2 cups of water to a pot and bring the water to a boil. Place the steamer basket on top of the pot and cover with a lid or baking foil. Lower the heat to medium and steam the eggplant pieces until they are tender but not falling apart- about 8 to 12 minutes.
Turn the heat off and transfer the eggplant pieces to a bowl. Let them cool to room temperature.
Mix the remaining ingredients in a bowl and, when the eggplant has cooled, add it to the mixing bowl.
Gently toss the eggplant pieces until they are evenly coated. Serve.