Roughly chop the eggplant and soak briefly in water. Also, roughly chop the bell peppers. Cut the pork in 4 cm pieces. Thinly cut the garlic and ginger, and mince the leek.
Add vegetable oil to a pan, then add garlic, ginger, and leek. Turn on the heat. As soon as the oil begins to sizzle, add the pork.
Cook the pork through, then add the eggplant. After the eggplant has soaked up the oil, add the ingredients marked ★ mixed together with 100 ml of water. Cover with a lid and bring to a boil over high heat.
Add the bell pepper after the broth has boiled down. Continue frying until the broth has completely boiled down and the oil is sizzling. Add Sichuan pepper to your liking.
(Additional note: Add about 1 teaspoon of doubanjiang to the ★ ingredients for a delicious kick.)
Story Behind this Recipe
When I was working part time during mys student days in Nagano prefecture, I was introduced to "Oil Eggplant stir fry" dish by an auntie in the kitchen. That's how this recipe began... but it hardly resembles the original!
Adding bell peppers after the eggplant gives the eggplant a syrupy feel, while the bell peppers keep their crisp. This is a stir fry, not a simmer, so be sure to boil the broth down and fry until the oil is sizzling! It's best to cut the eggplant into large chunks.