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Cut the eggplants in half lengthwise. Then cut crosswise into about ½-inch thick chunks. Cut the peppers into about 1-inch long pieces. Combine all the seasoning ingredients in a small bowl.
Heat a pan with the oil over medium high heat. Stir fry the eggplants quickly for a minute or two until the outside starts to soften.
Add the peppers and the seasoning sauce.
Continue to stir-fry until the eggplants are well coated with the seasonings and the peppers are slightly wilted. You can add a tablespoon or two water if the eggplants seem dry while stir-frying. Adjust the seasoning with salt if necessary.