1 small yellow capsicum - remove seeds and sliced into medium size pieces 2 medium size eggplants - peel 4 lengthwise strips of skin from eggplants in alternating strips and discared. Next slice eggplants into 1 inch rounds. 4 tbsp oil 1-2 tbsp roasted white sesame seeds Spring onions for garnishing
For the sauce 1-2 tbsp chili sauce 1 tbsp Japanese soya sauce 1-2 tbsp sugar 1-2 red chilies - thinly sliced Salt for taste (only if needed because soya sauce is already salty)
Place eggplants and capsicum in a bowl of cold water for 10 minutes.
Drain and pat dry.
Heat oil and when heated, add eggplants and capsicum.
Stir fry for 5 minutes or until tender.
Add chili sauce, chilies, soya sauce, sugar and if needed, salt for taste.