2 medium size eggplants (1/2 lb each), cut into bite-size pieces
2 tbsp cooking oil
1 1/2 tbsp black bean sauce
1/3 cup julienned red bell pepper
1/3 cup julienned green bell pepper
2 1/2 tsp sugar
1 tsp Chinese chili sauce
1/2 cup water
Heat oil in the pot until hot. Add black bean garlic sauce and stir-fry for 15 seconds.
Add pork and stir-fry for 30 seconds.
Add eggplant, bell peppers, sugar and chili garlic sauce; stir-fry for 1 minute.
Add water and cook for 7-10 minutes.