Stir-fried aubergine (eggplant) with tomato and chili

I went for lunch at a Chinese restaurant and had this more-ish dish so decided to try and make it at home. It goes very well with the my adobo recipe from a few days ago.
For 2

2 tablespoons of oil

1 large aubergine cut lengthwise into sticks of about 1 inch thickness

1 large tomato finely chopped

1 dessertspoon of sweet chili sauce

A dash of hot chili sauce

½ dessertspoon of rice vinegar

1 couple of dashes of light soy sauce

Heat the oil and add the aubergines, add some salt

When softish, add the tomato and soften

Add the rest of the ingredients and turn the heat down, cook until the aubergine is soft and transparent