4 thin, small eggplants, sliced in half, lengthwise (choose Italian or Asian varieties)
2 teaspoons black bean-garlic sauce (Lee Kum Kee is a popular brand)
2 teaspoons sesame oil
Optional add-on: Sliced sweet and hot peppers
Preheat oven to 400. With your hands, mix the sauce and oil so that they evenly coat the eggplant. Place in a roasting pan and cook until tender, about 30 minutes. Serve over rice.