SIMON'S KITCHEN - Eggpland with chili pepper

The Asian kitchen and especially the Chinese kithen is always going to be one of my favorites. I have a few dishes I've learned and made own versions of. The following recipe works fine by itself but also as a side dish together with other heavier meat dishes for example! Enjoy:

Ingredients
1 eggplant
1 red bell pepper
1 fresh chili pepper
2 garlic cloves
1/2-inch piece of ginger
1 tbsp soy sauce
2 tbsp oyster sauce
2.5-4 dl chicken broth

Instructions:

Dice the eggplant and sauté it in a little oil until it starts to brown.
Place it on paper towels to cool and dry. This step is to remove some of the slight bitterness from the eggplant so that it can absorb the sauce better.
Finely chop the ginger, chili, and garlic. Stir-fry them in oil for a while, then add the bell pepper and eggplant.
Pour in soy sauce and oyster sauce. Add chicken broth until the vegetables are just covered with liquid.
Let the sauce simmer until it forms a deliciously smooth pan of goodness.
Serve with jasmine rice.