Sweet and Sour Eggplant

 Yuxiang qiezi, otherwise known as sweet and sour eggplant, was one of my favorite dishes in China.  My small chinese eggplant seedling has gone crazy in the garden and is producing enough eggplant for me to test out different recipes.  This was my favorite recipe thus far.  Ryan and I agreed that it didn't taste just like what we remember from China days, but it was very close and delicious.

• 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)
• 2 tsp cornstarch 
• 3 tbsp peanut oil (or another oil with a high smoke point)
• 1 tbsp sesame seeds (optional)
• Salt and pepper to taste
• rice, for serving

Place the cubed eggplant in a single layer on a cutting board or a bed of paper towels. Sprinkle the eggplant with salt and let stand.  After about 30 minutes, water droplets will form on the surface of the eggplant.  Rinse salt from the eggplant thoroughly and pat dry.

Meanwhile, seed the bell pepper, then cut it into long thin slices. Cut the slices in half.

a small mixing bowl, whisk together soy sauce, rice wine vinegar, brown sugar, garlic, and cayenne pepper.  In a separate small bowl, mix together cornstarch with 1 tbsp water till dissolved.  Pour cornstarch liquid into sauce, whisk till well combined.

Heat oil in a skillet or wok over medium high till hot (not smoking). Add eggplant cubes and sauté till the edges begin to brown, 4-5 minutes.  Add the red pepper slices and continue to sauté for 3-4 more minutes until the pepper slices are tender-crisp.

Reduce heat to medium. Pour the reserved sauce over the top of the eggplant and peppers. Stir the sauce with the vegetables till they are evenly coated. Continue to stir till the sauce thickens, about 2 minutes.  Sprinkle sesame seeds over the top of the eggplant and peppers and serve with rice.