Cut the eggplants and bell peppers into chunks.

Microwave the eggplants for 1.5 minutes. Heat the vegetable oil in a frying pan and sauté the eggplant on medium high heat.

Once the eggplant is browned, add the bell peppers and sauté for 1 more minute.

Add the sesame oil, soy sauce and sesame seeds. Serve on individual plates and top with the grated ginger.