adapted from thewoksoflife.

Had some eggplants, string beans, peppers, and beans in the garden, time to cook it up.

INSTRUCTIONS

•  2 long Chinese purple eggplants, cut into thin strips
•  6 oz green beans, rinsed and ends trimmed
• 3 tbsp olive oil
•  1 half-inch thumb ginger, julienned
•  6 cloves garlic, minced
•  1 red bell or chili pepper, sliced thinly
•  2 tbsp soy sauce or aminos
•  1/8 tsp ground pepper
•  additional salt to taste, if needed

1. Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).
2. In a wok or skillet, heat 2 tbsp oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.
3. Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.
4. Add garlic, ginger, and chopped pepper and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce or aminos, and pepper, and toss to combine.
5. Serve with rice and beans, quesadilla, whatever suits you.