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.
Stir fry for 1 minute.
Off heat and sprinkle sesame seeds.
Garnish with spring onions before serving.