1 large Italian eggplant
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 white onion, halved and thinly sliced
2 cloves garlic, minced
4 1/2 Tbsp. Hoisin Sauce
1/2 cup soy sauce
1/4 cup water
1 tsp. chili sauce
2 tsp. corn starch
Cut off the top and bottom tips. Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices.
In a large non-stick pan, heat 2-3 Tbsp. of vegetable oil over medium heat. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook. Check the eggplant every 5-7 minutes to make sure the eggplant does not burn or stick to the pan. Stir the eggplant pieces and feel free to add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if you need (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don’t end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.
The eggplant is done once it is cooked, but firm so it is still holding shape. Turn off the heat and set aside in the pan.
Whisk all of the sauce ingredients until the cornstarch has dissolved. Add more chili sauce if you prefer more spice.
In a large skillet, heat 1 Tbsp. vegetable oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Sautee until they are cooked but still crispy. Add the minced garlic half way through and sautee it into the onions and bell peppers.
Add the cooked veggies to the pan with the cooked eggplant. Turn the heat up to medium and stir in the sauce.
Once the pan is hot, turn the heat down to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. Do not burn off all the sauce.
Line platter with brown rice or quinoa. Pour Eggplant mixture over. Garnish with fresh basil & serve.