2medium size Asian eggplants (about 6 ounces each)slender and firm
3 - 4green chili peppersor 1/2 green pepper
2tablespoonscooking oil for stir-frying
1/2tablespoongochujang (Korean red chili pepper paste)See Note
1tablespoonrice wineor mirin
Cut the eggplants lengthwise in halves. Then cut crosswise into about 1/2-inch thick chunks. Cut the pepper into about 1-inch long pieces.
Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly for a minute or two until the outside starts to soften.
Add the peppers and seasoning ingredients.
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. Adjust the seasoning with salt if necessary.
Add some gochugaru (Korean red chili pepper flakes) for extra spiciness.