In a large non-stick pan heat 2 tsp of grapeseed oil on medium heat.
Add the eggplant and pepper pieces, toss to coat in oil. Turn the heat down to medium-low, cover and let the eggplant and peppers cook.
Check the eggplant and peppers every 5-7 minutes to make sure they do not burn or stick to the pan. Stir pieces adding a little more water to stop eggplant from sticking to the pan if needed (be careful to only add a small amount each time so that you don't end up with watery mushy eggplant). The eggplant is done once it is cooked but firm and still holding shape.
Add the minced garlic, soy sauce and chili sauce. Toss and turn off the heat. You can serve right away or leave it in fridge over night to let the flavours blend.
Eggplant: use italian or japanese/chinese type
If you are following an Ideal Protein protocol: One serving (1/3) of this recipe counts as 1 cup of select and 1 cup of occasional vegetables.