How to make it

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

Reviews & Comments 1

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    " It was excellent "
    mamalou ate it and said...
    This sounds like a winner recipe! Thanks~
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