1 large aubergine
1 green pepper*
2 tbs vegetable oil
1/2 tablespoon gochujang (Korean red chili pepper paste)
1 tablespoon soy sauce
1 tablespoon rice wine or mirin or sherry
1 teaspoon minced garlic
1 teaspoon sugar
1 tablespoon sesame oil as a seasoning
1/2 teaspoon toasted sesame seeds
water if you want more sauce
Cut the eggplant lengthwise in halves then cut into 1 inch chunks.
Cut the pepper into the same size pieces.
Heat a pan with the vegetable oil over medium high heat.
Stir fry the eggplant pieces quickly for a minute or two until the outside starts to soften and discolour then add the peppers and all seasoning ingredients.
Continue to stir-fry until the eggplants are well coated with the seasonings and the peppers are slightly wilted.
I did add 3 or 4 tablespoon of water because I wanted more sauce to go with the noodles.
Adjust the seasoning with salt if necessary.
I topped mine with hard boiled eggs, and added some instant ramen noodles.
*I used Turkish Charleston/Carliston mild peppers as I like the taste, and they have no heat.
Sides were a crunchy mooli and apple salad, with rice wine vinegar, salt and a mayo/gochujang sauce. I also did a lettuce and cucumber salad, but never got around to eating that!
For steamed eggs, go here: https://www.rootfamilyreview.com/steam-boiled-eggs-cooking-times/