Eggplant Stir Fry

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2 tablespoons of sesame oil
1 tablespoon vegetable oil
4 asian eggplants, sliced on bias 1/2-inch thick
2 red peppers, sliced thinly
1 1/2 cup snow peas
5 scallions, cut on bias in 1 1/2 inches long pieces
2 teaspoons dark brown sugar
1/4 cup soy sauce

Heat a wok or large nonstick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. Dissolve the sugar in the soy sauce and add to pan. Cook for 2 minutes and serve over rice.



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