Cut the eggplants in half lengthwise. Then cut crosswise into about 1/2-inch thick chunks. Cut the peppers into about 1-inch long pieces. Combine all the seasoning ingredients in a small bowl.
Continue to stir-fry until the eggplants are well coated with the seasonings and the peppers are slightly wilted. You can add a tablespoon or two water if the eggplants seem dry while stir-frying.