- Heat oil over high heat in a skillet. Add eggplant, sweet pepper, garlic, ginger and Fresno pepper. Sauté for about 4 minutes, or until eggplant is lightly browned.
- Add the tamari sauce, rice vinegar and sugar. Cook for 1 minute. Drizzle with sesame oil.
- Garnish with green onions and toasted sesame seeds just before serving.
- Serve as a side dish for grilled meat and rice.
Variation: Add 125 mL (½ cup) mango cubes to the eggplant mixture and replace green onions with cilantro leaves.