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Heat oil in a large frying pan or Dutch oven over medium-high heat. Add sliced Chinese or Thai eggplants and cook for 7-8 minutes until tender and slightly browned. Set aside.
In the same pan, Add a little extra oil if the pan is completely dry and sauté minced shallots or red onion for 4 minutes until fragrant and softened.
Add garlic, Thai basil, sliced red bell pepper, sliced green bell pepper, and sliced Bird’s eye chilies. Stir-fry for a few minutes until the vegetables are cooked but still vibrant.
For the sauce, add tamari, sesame oil, rice vinegar, sambal oelek or sriracha, sugar of your choice, vegan fish sauce, water, and cornstarch in a bowl. Mix together using the tines of a fork or a small whisk to completely dissolve the cornstarch.
Add the eggplant back into the cooking pan with peppers and onions, and pour the sauce over the sautéing vegetables. Stir well to coat evenly and let it simmer for a couple of minutes until the sauce thickens.
Thai basil leaves, thinly sliced Bird’s eye chilies, and thinly sliced garlic chives or green onion.