1medium Korean/Asian eggplantgaji (or 2 small), about 8 ounces
2small green chili peppers
2garlic clovesthinly sliced
1small thumb size gingercut into short matchsticks
1tablespoonrice wineor mirin
1tablespooncorn syrupKorean oligodang, oligodang or 1 teaspoon sugar
Pinchsalt and pepper
Cut the eggplants lengthwise in halves. Then cut diagonally into about 1/4-inch thick slices. Thinly slice the onion, and slice the chili peppers diagonally. Mix the soy sauce, rice wine, and corn syrup (or sugar) in a small ball.
Heat a pan with 1 tablespoon of cooking oil over medium high heat. Add the onion, garlic, and ginger, and stir-fry until fragrant. Add the eggplants and stir-fry, for a minute or two until they start to soften.
Stir in the sauce mix, and then add the peppers.
Continue to stir-fry until the eggplants are well coated with the seasoning and the pepper is slightly wilted. Season with salt and pepper to taste. Turn the heat off. Drizzle the sesame oil over, and mix well again. Sprinkle with the sesame seeds to serve.