PREP TIME: 7 MIN

COOK TIME: 5 MIN

INGREDIENTS:

• 1-2 Chinese or Japanese eggplant (3 cups)

• 1 Green bell pepper (2 cups)

• 1 Cup diced white onions

• 10 Dried red chilies

• 1/4 Cup Nal’s Kitchen Honey Ginger Dressing

• 2 tbsp. oil

• 1/2 tsp. or to taste coarse salt 

• 1 tbsp. soy sauce (optional)

INSTRUCTIONS:

1. Remove seeds from green bell pepper and cut into 1-inch pieces.
   Cut eggplant and onions into 1-inch pieces.

2. Ingredients need to cook on high heat.

3. Heat 1/2 tbsp. of oil in a wok.
   Cook green peppers, stir for a minute, remove from wok, place in a bowl, and put aside.

4. Add 1 tbsp. of oil to the wok. 

5. Add eggplant, stir and cook until soft, then remove from wok, add to the same bowl and place aside.

6. Add remaining 1/2 tbsp. of oil to the wok. Add red chilies & onions and stir for a minute. 

7. Add the soy sauce, salt, and dressing to the wok. Mix well.

8. Finally, mix in the cooked eggplant and green pepper. Stir until combined. If needed, add additional Honey Ginger Dressing or salt to taste before serving

TIP: For extra spicy, break red chilies before adding. The seeds will make the dish spicier.