Skillet Eggplant and Bell Pepper in Soy Sauce

Cooking method

1. Step 1:

   

   How do you fry eggplant and bell pepper with soy sauce in a skillet? Gather your ingredients. Rinse the vegetables under running water and remove the stems and seeds from the peppers. Cut the eggplant into rounds about 1/2 inch (1 cm) thick, then halve each round. Pour a little vegetable oil into a skillet, heat it over high, and add the eggplant. Fry until golden brown on both sides.

2. Step 2:

   

   Remove the eggplant from the skillet (drain on paper towels to blot excess oil, if you like). Peel the onion, rinse it, and cut it into large pieces.

3. Step 3:

   

   Add a little more oil to the same skillet if needed, since the eggplant may have soaked it all up. Add the onion and sauté, stirring, for just a few seconds — vegetables cook fast in a screaming-hot pan.

4. Step 4:

   

   Scoop out the onion with a large spoon and add it to the fried eggplant.

5. Step 5:

   

   Next, sauté the bell peppers, cut into large pieces, stirring for a few seconds.

6. Step 6:

   

   Use the spoon to remove the peppers from the skillet as well.

7. Step 7:

   

   Make the sauce: stir the potato starch and pressed garlic into the soy sauce. Add a tiny bit of sugar and salt if you like. Mix well.

8. Step 8:

   

   Wipe the leftover oil from the skillet with paper towels, then return all the fried vegetables to high heat.

9. Step 9:

   

   Pour the soy-garlic sauce over the vegetables in a thin stream.

10. Step 10:

    

    With your free hand, keep tossing the eggplant and pepper the whole time. Cook for a few seconds until the sauce thickens.

11. Step 11:

    

    Take the vegetables off the heat and sprinkle with finely chopped fresh herbs — cilantro, parsley, and green onion all work well. Serve warm or let it cool. Your eggplant and peppers are ready to enjoy!