Spicy Eggplant & Capsicum Curry (Indo-Chinese Fusion Recipe)

Step 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

Step 2: Lightly salt it - don't put too much salt as the soy sauce will also be salty

Step 3: Care should be taken that the vegetables don't get overcooked as it's nice to have a little crunch to the vegetables

Step 4: Once done, remove and set aside on a plate

Step 5: 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

Step 6: While these are sautéing, take a bowl and in it mix the soy sauce, chili garlic paste, hoisin sauce, vinegar, water, and cornflour

Step 7: Beat the mixture so that there are no lumps

Step 8: Pour this mixture into the wok with the garlic & onions

Step 9: Now add the eggplant and peppers that you set aside and let the whole things come to a boil

Step 10: The sauce should start thickening and coating the vegetables

Step 11: Taste to make sure salt and spice to your desired level

Step 12: If you need more, add salt and / or chili garlic paste to your level of satisfaction

Step 13: Garnish with cilantro

Step 14: It will look gorgeous! You can also optionally sprinkle some roasted peanuts (whole, deskinned) to get a crunchy texture to the food

Step 15: Serve Spicy Eggplant & Capsicum Curry with white rice or brown rice, or as a wrap with lettuce leaves

Step 16: It can also be served with Indian Breads like Butter naan or Roti