Step 1

Place eggplant into a large bowl and sprinkle with 2 teaspoons of salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes.

Step 2

Drain the eggplant and dry thoroughly with a paper towel. Sprinkle with cornstarch and gently mix by hand, until the eggplant pieces are lightly coated.

Step 3

Combine the sauce ingredients in a small bowl. Mix well and set aside.

Step 4

Heat a 12” pan (or a wok) with 1/3 cup oil over medium-high heat until hot. Spread the potato pieces in the pan without overlapping. Cook without moving until the bottom turns golden. Flip to cook the other side, until golden. Transfer the potatoes to a big plate.

Step 5

Your pan should still have plenty of oil. Place the eggplant in the pan and spread the pieces without overlapping. Cook the eggplant without moving it until the bottom turns golden brown. If the oil in the pan is fully absorbed by the eggplant before cooking through, add a bit more oil to the pan. Turn to medium heat if the pan starts to smoke. Flip the pieces to cook the other side until golden brown. Transfer to a plate with the potatoes.

Step 6

If your pan still has too much oil, carefully remove some of it with a folded paper towel and leave only about 1 teaspoon of oil in the pan. Add the green onion and garlic and stir a few times until fragrant.

Step 7

Add the peppers and stir a few times to mix well.

Step 8

Mix the sauce again to dissolve the cornstarch completely. Pour the sauce into the pan. Stir a few times.

Step 9

Return the eggplant and potato to the pan. Cook and stir until the sauce has thickened and evenly coated the vegetables. Transfer everything to a plate.

Step 10

Serve hot with steamed rice as a main or as a side.