Heat 3 tablespoons of cooking oil in a pan. Fry both sides of the sliced eggplants until it softens. Transfer the eggplants on a clean plate. Set aside.

Add the remaining cooking oil and sesame oil. Saute the onion, garlic, and ginger.

Add the ground pork once the onion softens. Saute it until the color turns light brown.

Add soy sauce, oyster sauce, sugar, and water. Continue cooking until the liquid evaporates.

Add the bell pepper and then put the eggplants back into the pan. Stir fry for 3 minutes.

Season with salt and ground black pepper.

Serve hot over rice. Share and enjoy!