1 small green pepper, seeded, cored and cut into 1-inch pieces
1 small red pepper, seeded, cored and cut into 1-inch pieces
1 red or green chili, seeded, cored and cut into thin strips
½ cup chicken or vegetable stock
1tspsugar
1tspvinegar
Pinch salt and pepper
1tspcornstarch
1tbspsoy sauce
Dash sesame oil
Oil for cooking
Instructions
Cut the eggplant in half and score the surface.
Sprinkle lightly with salt and leave to drain in a colander or on paper towels for 30 minutes.
After 30 minutes, squeeze the eggplant gently to extract any bitter juices and rinse thoroughly under cold water. Pat dry and cut the eggplant into 1-inch cubes.
Heat about 3 tbsps oil in a wok. Add the eggplant and stir-fry for about 4-5 minutes. It may be necessary to add more oil as the eggplant cooks. Remove from the wok and set aside.
Reheat the wok and add 2 tbsps oil. Add the garlic and ginger and stir-fry for 1 minute. Add the onion and stir-fry for 2 minutes.
Add the green pepper, red pepper and chili pepper and stir-fry for 1 minute. Return the eggplant to the wok along with the remaining ingredients.
Bring to the boil, stirring constantly, and cook until the sauce thickens and clears. Serve immediately. #TIME: Preparation takes about 30 minutes, cooking takes about 7-8 minutes.# #COOK'S TIP: Lightly salting the eggplant will help draw out any bitterness.# #SERVING IDEA: Serve as a vegetarian stir-fry dish with plain or fried rice.#