1 eggplant (aubergine)
1 red bell pepper (capsicum)
1-2 cloves garlic
2 tbsp white balsamic vinegar
3 tbsp maple syrup
2 tbsp soy sauce
1/4 tsp chipotle pepper powder
1/4 tsp sesame oil
1 heaped tsp corn starch dissolved in 2 tbsp water
2 spring onions (shallots/green onions/scallions)
1 tsp toasted sesame seeds
oil for frying (I used peanut)
Heat about a tablespoon of oil in a large skillet until shimmering. Cube and fry eggplant over medium heat until well browned, stirring frequently (about 10 minutes). Remove from skillet and set aside to drain on paper towel.
Add a dash more oil to the skillet and heat. Cut the sweet pepper into chunks and cook over medium-low heat until slightly softened and beginning to brown (about 5 minutes). Remove from skillet and set aside to drain on paper towel.
Boil and drain noodles according to package directions, add another dash of oil to the skillet if needed and heat over medium heat. Add the noodles and toss until coated then remove and set aside. I usually put them in a stainless steel bowl with a tight-fitting lid to stay warm.
Heat another dash of oil in the skillet. Finely chop the garlic and fry over low heat until fragrant (not browned). Mix balsamic, maple syrup, soy sauce, chipotle pepper and sesame oil together in a small bowl, add to skillet and bring to a simmer. Add the cornstarch mixture and simmer until sauce thickens.
Return vegetables to skillet and toss to coat in sauce and heat through.
Serve vegetables on a bed of noodles, sprinkled with chopped spring onions and a sprinkle of sesame seeds.