Mix the tamari sauce, sesame oil, and black pepper in a small bowl. Heat a little olive oil on medium heat in a large cast iron frying pan. Arrange a layer of eggplant slices in the pan, making sure they don’t overlap. You will need to cook more than one batch. Pour some olive oil on a spoon and drip it on the eggplant in a clock-wise direction, starting at the middle of the pan and moving in spirals toward the side. Use enough oil to evenly brown the eggplant, turn the eggplant over and repeat. When the eggplant is grilled, add the tamari mixture and stir in the pickled cabbage. Garnish with sesame seeds and serve immediately over warm rice*.