1

To prepare Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe), heat a large wok/kadai, take 2 tablespoons of the sesame oil (or olive oil), and sauté the cut eggplant and green pepper for about 10 minutes until they become just a little soft.

2

Lightly salt it - don't put too much salt as the soy sauce will also be salty. Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables. Once done, remove and set aside on a plate.

3

In the same pan (so that the flavor is retained), take the remaining 2 tablespoons of sesame oil and lightly sauté the cut garlic and onions.

4

While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour. Beat the mixture so that there are no lumps.

5

Pour this mixture into the wok with the garlic & onions. Now add the eggplant and peppers that you set aside and let the whole things come to a boil.

6

The sauce should start thickening and coating the vegetables. Taste to make sure salt and spice to your desired level. If you need more, add salt and / or chili garlic paste to your level of satisfaction.

7

Garnish with cilantro. It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food.

8

Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves. It can also be served with Indian Breads like Butter naan or Roti.

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