• 1 lb. Chinese or Japanese eggplants, cubed
• 1 red bell pepper
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 clove garlic, minced
• 1/4 tsp cayenne (optional, adds spiciness)
• 2 tsp cornstarch
• 3 tbsp peanut oil (or another oil with a high smoke point)
• 1 tbsp sesame seeds
• Salt and pepper to taste
• 2 cups cooked long-grain rice, white or brown (optional)

Instructions
See full instructions on theshiksa.com