Combine the * ingredients in a bowl and mix well to make sauce.

Heat the oil in a pan over medium heat. Add pork (if you have), and when pork is slightly cooked, add eggplant and stir fry for 1-2 minutes. Add onion, next green bell pepper and sauté for 2-3 minutes.

Pour the sauce in and cook over the low heat until the liquid is almost gone (3-4 mins).

Top with shredded shiso leaves to finish (optional)