Eggplant Szechuan Style

1. 1

   Cut eggplant and pepper into bite-size pieces.

2. 2

   Heat oil in a pan and saute eggplant and pepper in portions until tender.

3. 3

   Season with salt and pepper and set aside.

4. 4

   Repeat cooking steps with remaining eggplant and pepper until vegetables are cooked, and then set aside.

5. 5

   In the same pan, saute the white part of green onions, garlic, ginger and part of the chile pepper, to taste.

6. 6

   Saute for a minute. In a bowl, mix soy sauce, vinegar and sugar until dissolved.

7. 7

   Add the mixture to the pan and cook for another minute.

8. 8

   Add eggplant and bell pepper and stir until sauce is absorbed.

9. 9

   To serve, garnish with sesame seeds, green part of the green onion and remaining chile pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.