Eggplant And Peppers In Black Bean Garlic Sauce

• 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

1. Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
2. 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.
3. Add eggplant, peppers, and onion and stir-fry for 5 minutes.
4. Add sugar, chili sauce, and water, and stir well.
5. Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
6. Serve immediately over hot rice.

cooking oil, sesame oil, garlic, fermented black bean sauce, eggplants, red bell pepper, orange bell pepper, yellow bell pepper, onion, sugar, chinese chili sauce, water, rice

Taken from www.food.com/recipe/eggplant-and-peppers-in-black-bean-garlic-sauce-255757 (may not work)