Eggplant And Peppers In Black Bean Garlic Sauce - cooking recipe

Ingredients

3 tablespoons cooking oil
1/2 teaspoon toasted sesame oil
2 garlic cloves, minced (you can add more if you want it really garlicky)
2 tablespoons fermented black bean sauce
2 medium Japanese eggplants, about a pound total
1/2 julienned red bell pepper
1/2 julienned orange bell pepper
1/2 julienned yellow bell pepper
1 cup thinly sliced onion
2 teaspoons sugar, to taste
1/2 teaspoon Chinese chili sauce, to taste
3/4 cup water or 3/4 cup low sodium vegetable broth
cooked rice, for serving

Preparation

Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
Add eggplant, peppers, and onion and stir-fry for 5 minutes.
Add sugar, chili sauce, and water, and stir well.
Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
Serve immediately over hot rice.