Heat the oils (olive oil and sesame) in the wok (or large frying pan with a lid), add the minced garlic, when the garlic is translucent and the oil is heated(1-2 minutes), add the cut eggplant. Using a spatula, stir the eggplant until it's coated with the oil mixture. Drizzle the soy sauce and add the water (1/2 cup for less sauce, 1 cup for more sauce). Bring to a simmer. Stir the eggplant, add the 5-spice, and stir (3-4 minutes covered). Uncover, stir and cook for 5-10 minutes more until the sauce is reduced to the thickness you want. The eggplant can break down and become almost like a part of the sauce and it's good that way or you can opt to have them more "whole" looking. Add chopped Chinese chives toward the end of the saute and serve with more, if you wish.