This is not some fusion food, really -it's a southern Chinese style eggplant recipe, best served, like its relative, at room temperature. It bears a strong component and functional resemblance to ratatouille. I like it for supper- with rice or rice noodles and some (out of place) flatbreads, toasted.
It also makes a good warm weather side dish along with meals where ratatouille might just not be the right thing, exactly. Or, it could be that you are just looking for another way to use the eggplants, red peppers and cilantro which are turning up in such abundance at the moment. I am not sure where I got this recipe. It was under another name- possibly at epicurious.com, except that I can't locate it there now, to link. I put lots of cilantro over it, which was not in the original. Parsley or chopped chives would be fine for the anti-cilantro contingent. It does need the little spike of a fresh herb, I think, and anyway-it looks nicer.
It's pretty rare to find a chinese-style dish which can be made ahead, so it is a nice thing to make to accompany a stir fry-for-company, which is all last minute smoke and rushing. Or, if you are lazy like me, and just want to visit with your company, and put stuff on the table, you can serve it with lamb red cooked with water chestnuts and dried bean curd sticks, as I did, and some rice-no trouble.
Whoa-found it after all, here it is. I use a bit more sesame oil than they say, and sprinkle some over the top. I like a bit of the purple skin left on, but find that all the skin makes it tough to get the right texture- so I partially peel my eggplant, before cubing it. I also take the finished product out of the fridge early, and bring it to room temperature-it's better that way than chilly-cold, for sure.
The newsletter from my CSA farmer says that now's the time to order extra tomatoes- so I've got my canning order in. He also says the winter squashes are coming along very well, this year. I love those guys. Lots of plums around, I've been putting up some more tkemali, making plum jam, and more plum jam and doing big jars of beet eggs with little beets the same size as the smallish eggs. Even in the midst of wallowing in the gorgeous tomatoes and corn, I'm ready for fall. My favorite season. Bring it on.