Stir-Fried Eggplant with Bell Peppers and Onions

Step 1

Cut the 1 large eggplant into 1-inch cubes and sprinkle with 1/4 teaspoon salt. Let sit for 10 minutes, then pat dry with paper towels.

Step 2

Slice the 2 bell peppers and 1 onion into thin strips. Mince the 3 garlic cloves.

Step 3

Heat 2 tablespoons of the vegetable oil in a large skillet or wok over high heat. Add the eggplant and cook, stirring occasionally, until browned and tender, about 6-8 minutes. Remove and set aside.

Step 4

Add the remaining 1 tablespoon oil to the skillet. Add the onion and bell peppers, and cook over medium-high heat until crisp-tender, about 4-5 minutes.

Step 5

Add the garlic and cook for 30 seconds until fragrant. Return the eggplant to the skillet.

Step 6

Add the 2 tablespoons soy sauce and remaining 1/4 teaspoon salt. Stir-fry everything together for 1-2 minutes until well coated and heated through. Serve hot.