INGREDIENTS

• 1 pound Chinese or Japanese eggplants, cubed
• 1 red bell pepper
• 3 tablespoons soy sauce 
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar 
• 1 clove garlic, minced
• 1/4 teaspoon cayenne 
• 2 teaspoons cornstarch
• 3 tablespoons oil 
• 1 tablespoon sesame seeds
• Salt and pepper to taste
• 2 cups cooked long grain rice, white or brown 

INSTRUCTIONS

• Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.
• After about 30 minutes, water droplets will form on the surface of the eggplant. 
  
• Rinse salt from the eggplant thoroughly and pat dry.
  
• Seed the bell pepper, then cut it into long thin slices. Cut the slices in half.
  
• In a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper. Reserve.
  
• In a small bowl, mix together cornstarch with 1 tbsp water till dissolved.
  
• Pour cornstarch liquid into reserved sauce, whisk till well combined.
  
• Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.
  
• Add the red pepper slices and continue to sauté for 3-4 more minutes till the pepper slices are tender-crisp.
  
• Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.
  
• Pour over rice, if serving as an entrée. Sprinkle sesame seeds over the top of the eggplant and peppers. Serve.