4 Asian eggplants, sliced on bias 1⁄2-inch thick 2 tablespoons sesame oil 1 tablespoon vegetable oil 1⁄4 cup soy sauce 2 teaspoons dark brown sugar
1 1⁄2 cups snow peas 5 scallions, cut on bias 1 1⁄2-inch-long pieces
2 red peppers, sliced thinly
Slice eggplants on bias 1⁄2-inch thick. Thinly slice red peppers and cut scallions on bias into 1 1⁄2-inch-long pieces. Heat oils and when almost smoking, add eggplant and peppers. Cook until softened and add snow peas and scallions. Dissolve the sugar in the soy sauce and add to pan. Cook for a few minutes and serve over rice.