Szechwan Eggplant and Peppers (Vegetarian)

My housemate delivered a bag of vegetables from a friend's farm, and I had to act quickly before they became one with the earth again.  So I laid them all out on the table and tried to figure out what I could make with them - eggplants, bell peppers, some other chile peppers, cucumbers, and tomatoes.  While I'm relatively sure that not much can combine all of those except maybe some kind of curry or an eggplant dip with raw vegetables, I decided to leave out the salad ingredients and use just the eggplant and peppers.  And just as I was about to make a pasta dish, I revectored to a stir-fry, armed with new recipes from my friend (see here).  Thanks, Julia.

This recipe is completely homespun, borrowing some ingredients from this and some techniques from that.  I think the final product came out restaurant-quality - a little spicy, velvety, pungent from the ginger and Szechwan peppercorns, and filling.  Highly recommended if you find yourself with a couple of eggplants about to go bad, and you're sick of simply grilling them.

Don't forget your passport, because your taste buds are going on vacation

Szechwan Eggplant (with Peppers)

• 2 Japanese eggplants, cut into 1” pieces
• 2 small or 1 large bell pepper, cut into 1” pieces
• 1 hot pepper, cut into ½” rings
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 2 tbsp Szechwan stir-fry sauce (see this recipe for more detail)
• 1 tsp Szechwan peppercorns, ground (optional)
• 3 tbsp canola or peanut oil
• 1 tsp sesame oil
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch dissolved in 2 tbsp water
• 1 tsp sesame seeds, for garnish

The setup.  Notice what's missing?  That's right - meat!

Chop and gather all ingredients.  Heat wok until smoking over high heat, and add 1 tbsp canola and ½ tsp sesame oil to the pan.  Stir-fry half of the eggplant, stirring frequently to avoid burning, until sticky, about 3 minutes.  While eggplant is cooking, add Szechwan peppercorns, if using.  Remove to a plate, and repeat with remaining half, also removing to plate.

Make sure to have everything at the ready, or this will get screwed up

Cook the eggplant until almost sticky, and set aside.  The eggplant will absorb a lot of oil, so don't get crazy.  Just add what's in the recipe and keep stirring

Reheat wok until smoking.  Add remaining 1 tbsp canola oil to pan, and add garlic, ginger, and Szechwan stir-fry sauce.  Be sure to have the exhaust fan on high, and try not to breathe.  Stir for 10-15 seconds, then add all peppers and cook for 1-2 minutes.  Return eggplant to wok, and deglaze with Shaoxing wine.

Stir-fry the peppers after infusing the oil with the aromatics and stir-fry sauce.  This will basically create a mustard gas-like sinus nightmare, so get the fans going, and try as hard as possible NOT TO COUGH!

Stir in cornstarch and water mixture, and toss to combine.  Cook for another 30 seconds and plate immediately.  Garnish with sesame seeds, if desired.

Deglaze with wine and add some cornstarch (or tapioca starch) and water to thicken it up and provide a bit of a sauce