Step 1

Prepare the eggplants by removing both ends and slicing it into 3" strips. Sweat the eggplant by placing it in a colander and evenly covering it with the 1 tbsp of salt. Set aside to let sit for approximately 20 minutes.

Step 2

In a medium sized pot fill with water halfway and set over high heat to bring to a boil.

Step 3

While water is reaching a boil trim green beans and diced the onion and peppers. If 20 minutes have passed rinse the salted eggplant to remove the salt and pat dry. Set aside.

Step 4

Once the water has reached a roiling boil add the green beans. Boil them for 5 minutes or until the have reached a bright green color.

Step 5

Heat a skillet over medium heat and add the sesame oil, onion, and peppers. Cook for about 5 minutes or until onions begin to soften or become translucent. While they are cooking sprinkle with ginger and salt stirring to coat.

Step 6

Add eggplant and more sesame oil if needed. Cook for another 5 minutes or until eggplant begins to brown.

Step 7

Add green beans, tamari or soy sauce, and fish sauce to skillet and stir to coat everything. Cook for an additional five minutes or until all ingredients are tender and cooked through.

Step 8

Serve immediately and garnish with cilantro and sesame seeds if desired. Add cauliflower rice or basmati rice to make a complete meal.