Skillet Eggplant and Bell Pepper with Soy Sauce
A quick, light, and zesty appetizer in no time! Eggplant, bell pepper, and soy sauce cooked together in a skillet turn into a wonderfully aromatic dish with a bold taste and creamy texture. Thanks to the quick frying, the vegetables stay slightly crisp and very wholesome.
Updated : 29 April, 2026
Easy
About 30 min.
Ingredients
2
Eggplant
2
Bell pepper
1
Onion
50 milliliters
Vegetable oil
70 milliliters
Soy sauce
2
Garlic
1 tablespoon
Potato starch
0.5 dessertspoon
Sugar
to taste
Salt
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry eggplant and bell pepper with soy sauce in a skillet? Prepare the ingredients. Rinse the vegetables under running water, remove the stems, and take out the seeds from the pepper. Cut the eggplants into slices about 1 centimeter, about 3/8 inch, thick, then cut each slice in half. Pour a small amount of vegetable oil into a skillet, heat it over high heat, and add the eggplants to fry. Cook them until a golden crust appears on both sides.
Step 2
Remove the eggplants from the skillet, you can place them on paper towels to get rid of excess oil. Peel the onion, rinse it, and cut it into large pieces.
Step 3
Add a little more vegetable oil to the same skillet if needed, because the eggplants may absorb it all. Add the onion to fry. Stirring, cook it for a few seconds, on a very hot skillet the vegetables cook very quickly.
Step 4
Remove the onion with a large spoon and place it with the previously fried eggplants.
Step 5
Next fry the bell pepper, cut into large pieces. Stir and cook it for a few seconds.
Step 6
Also remove the cooked pepper from the skillet with a spoon.
Step 7
Prepare the dressing. Add the starch and garlic passed through a press to the soy sauce. If you wish, add just a very small amount of sugar and salt. Mix well.
Step 8
Wipe the remaining oil out of the skillet with paper towels and return all the fried vegetables to the skillet over high heat.
Step 9
Pour the soy and garlic sauce into the vegetables in a thin stream.
Step 10
At the same time, continuously stir the eggplants and peppers with your free hand. Cook the vegetables this way for a few seconds until the sauce thickens.
Step 11
Remove the vegetables from the heat and sprinkle with finely chopped herbs. Cilantro, parsley, and green onion work very well. Cool the dish or leave it hot. The eggplants with peppers are ready, you can serve them.
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