Asian Sweet and Sour Eggplant Stir-Fry

Ingredients

• 1 large eggplant, cut into cubes
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce

• 1 cup rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch, mixed with 2 tablespoons of water
• 1 teaspoon sesame oil

Method

1. 01
   In a small bowl, combine rice vinegar, ketchup, brown sugar, and cornstarch mixture. Stir until smooth and set aside.
2. 02
   Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 03
   Add the cubed eggplant to the skillet and cook for about 5 minutes, stirring occasionally, until it starts to soften.
4. 04
   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. 05
   Pour the prepared sweet and sour sauce over the vegetables in the skillet.
6. 06
   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. 07
   Add soy sauce and sesame oil to the skillet. Stir to combine all the flavors.
8. 08
   Serve hot over steamed rice or noodles, garnished with sesame seeds if desired.