Asian Sweet and Sour Eggplant Stir-Fry

Ingredients

Instructions

1. 1 In a small bowl, combine rice vinegar, ketchup, brown sugar, and cornstarch mixture. Stir until smooth and set aside.
2. 2 Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3 Add the cubed eggplant to the skillet and cook for about 5 minutes, stirring occasionally, until it starts to soften.
4. 4 Add the minced garlic, red bell pepper, and green bell pepper to the skillet. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
5. 5 Pour the prepared sweet and sour sauce over the vegetables in the skillet.
6. 6 Stir the mixture well and bring it to a simmer. Cook for an additional 3-4 minutes until the sauce thickens and coats the vegetables.
7. 7 Add soy sauce and sesame oil to the skillet. Stir to combine all the flavors.
8. 8 Serve hot over steamed rice or noodles, garnished with sesame seeds if desired.