Watching YouTube videos of Korean and Japanese cooking does make one want to have ALL OF THE THINGS.

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
pinch pepper
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/