Double pepper eggplant

Overview

I tasted this dish at a class reunion in August and finally figured it out today. This dish is easy to make and has a high success rate!

Wash all the ingredients.
Cut the eggplants into strips and steam them in a pot over water, then take them out and place them on a plate.
Dice the garlic and cut the green and red pepper into rings.
Heat oil in a pot, add garlic and sauté until fragrant.
Pour in tempeh and green and red pepper and stir-fry until fragrant
Add salt, soy sauce, chicken essence, and a little water and bring to a boil.
Pour the juice over the steamed eggplant and drizzle a little sesame oil.