Stir-Fried Eggplant and Bell Peppers with Garlic Soy Glaze

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender eggplant and crisp bell peppers stir-fried in a savory garlic soy glaze, perfect as a flavorful side or main dish. This Chinese-inspired game-day recipe (vegetarian, gluten-free option), ready in about 25 minutes, pairs eggplant, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 300g), cut into 1-inch cubes eggplant
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 4 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• 2 tbsp water
• 2 stalks, sliced thinly green onions
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 medium eggplant cut into 1-inch cubes and cook, stirring occasionally, for 6-8 minutes until softened and golden on edges.
2. Step 2: Add 1 large red bell pepper and 1 large green bell pepper sliced into 1/2-inch strips to the skillet. Stir-fry with the eggplant for 3 minutes until vegetables are tender-crisp.
3. Step 3: Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
4. Step 4: Pour in 3 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp water. Stir to combine and cook for 2-3 minutes until the sauce thickens and coats the vegetables.
5. Step 5: Drizzle 1 tbsp sesame oil over the stir-fry, sprinkle 1/4 tsp red chili flakes if using, and toss with 2 sliced green onions before serving.