Asian Eggplant, Green beans, and Onion Stirfry

It's Eggplant season and once again my wonderful sister has gifted me with home grown Asian eggplants. Asian eggplants differ from regular European varieties in that they are smaller, longer shaped, and tastes much sweeter and firmer when cooked. I had just one eggplant and some green beans and was going to cook two separate dishes when I decided to combine the two of them together. I threw in the onion to bulk up the dish and provide an additional layer of flavor.

Ingredients:

1 Asian Eggplant (make sure it's firm and not blemished)
1/2 lb of green beans, both ends snapped
1 medium onion (any variety) or 2 shallots
1 tbsp Chinese fermented bean sauce, regular or spicy (spicy variety is good)
1 tbsp minced garlic
1 tsp chili sauce (optional)
1 tsp salt
1 tsp crushed pepper

Chop the eggplants into wedges. Do this by making a horizontal first cut, then rolling the egg plant so that the horizontal cut faces the opposite direction, then cut in the opposite direction again. If you get confused, just cut the eggplant up into 1 1/2 in chunks. Cut the green bean into 1 inch sections. Slice the onions into thin strips. Heat up 1 tbsp oil in a wok or deep pan and then toss in the garlic and onions when the oil is hot. Begin stir frying. Add the eggplants. Wait till the eggplant begins to wilt then add the bean sauce, chili sauce, salt, and pepper. Add the green beans and then continue to stir fry till the eggplant is nice and soft. You might have to add a little water (1 tbsp) if the eggplant dries out all the oil. Stir fry til the egg plants are soft and the green beans still crisp. Serve with hot rice.