eggplant stir-fry

Here's a recipe for Eggplant Stir-Fry:

Ingredients:

- 2 medium eggplants (brinjals), diced

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 onion, sliced

- 2 cloves garlic, minced

- 1-inch piece of ginger, grated

- 1 tablespoon soy sauce

- 1 tablespoon oyster sauce (optional)

- 1 teaspoon sesame oil

- 2 tablespoons vegetable oil

- Salt and pepper to taste

- Optional: sliced green onions and sesame seeds for garnish

Instructions:

1. Heat vegetable oil in a large pan or wok over medium-high heat.

2. Add minced garlic and grated ginger to the pan. Sauté for about 30 seconds until fragrant.

3. Add diced eggplant to the pan. Cook, stirring occasionally, for about 5 minutes until the eggplant starts to soften.

4. Add sliced bell peppers and onion to the pan. Cook, stirring frequently, for another 5-7 minutes until the vegetables are tender but still slightly crisp.

5. In a small bowl, mix together soy sauce, oyster sauce (if using), and sesame oil.

6. Pour the sauce mixture over the vegetables in the pan. Stir well to coat the vegetables evenly with the sauce.

7. Continue cooking for another 2-3 minutes, stirring frequently, until the sauce has thickened slightly and the vegetables are coated.

8. Taste and adjust seasoning with salt and pepper if needed.

9. Remove the pan from heat and transfer the eggplant stir-fry to a serving dish.

10. Garnish with sliced green onions and sesame seeds if desired.

Serve the Eggplant Stir-Fry hot over steamed rice or noodles. Enjoy your flavorful and nutritious dish!