This dish is perfect for a week night cooking when you don't have much time and want something quick, healthy and good! I will definitely repeat this one. 
Serves 4:
3 tsp olive oil, 2 red capsicums thinly sliced, 2 eggplants sliced lengthways and then cut into 3-4 cm pieces, 6 spring onions, 1/4 cup black bean sauce, 1/2 cup water, salt and pepper to season, steamed or boiled rice to serve
1. Heat oil in a large wok or sauce pan in high heat;
2. Add chopped eggplant, reduce to medium heat and cook eggplant for about 8 minutes, stirring frequently;
3. Chop 5 spring onions into 4 cm pieces and add to the eggplant. Add sliced capsicum and cook for another 5 minutes;
4. Add black bean sauce, stir to combine and add water. Simmer covered for about 5 minutes. - or until capsicum is tender but not overcooked. Season with salt and pepper. Serve topped with thinly sliced spring onion on top of rice. (chopped coriander will also add a nice finish touch to it)
Enjoy!
Serves 4:3 tsp olive oil, 2 red capsicums thinly sliced, 2 eggplants sliced lengthways and then cut into 3-4 cm pieces, 6 spring onions, 1/4 cup black bean sauce, 1/2 cup water, salt and pepper to season, steamed or boiled rice to serve
1. Heat oil in a large wok or sauce pan in high heat;
2. Add chopped eggplant, reduce to medium heat and cook eggplant for about 8 minutes, stirring frequently;
3. Chop 5 spring onions into 4 cm pieces and add to the eggplant. Add sliced capsicum and cook for another 5 minutes;
4. Add black bean sauce, stir to combine and add water. Simmer covered for about 5 minutes. - or until capsicum is tender but not overcooked. Season with salt and pepper. Serve topped with thinly sliced spring onion on top of rice. (chopped coriander will also add a nice finish touch to it)
Enjoy!
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