Add 1/2 teaspoon grated ginger (tube type is fine).
Stir-fry bite-sized bits of eggplant in the frying pan.
After heating slightly, add the sliced bell peppers.
After the eggplant and peppers are thoroughly cooked, remove from the heat and add the ginger and ponzu sauce mixture.
Blend briskly, then sprinkle with bonito flakes--as much as you like.
Lightly toss and transfer to serving dish.
Story Behind this Recipe
Since eggplants and bell peppers were cheap, I fixed them up with ponzu sauce to make a refreshing and delicious dish that may also help combat summer fatigue.
Remove from the heat before adding the ponzu sauce. Stir briskly to avoid burning. I burned mine a little in the photo shown in Step 7. Although you can use your favorite ponzu sauce, it will be 30 times more delicious using the Yuzu Maroyaka brand.