Absolutely loved this sichuan style eggplant stir-fry. It's packed with flavor. Sweet, sour, and salty sauce made a great base. After the eggplant was cooked and removed from the pan, I stir-fried half each green and red bell pepper slices, Julianned carrots, and a few mushrooms for a few minutes before I added water chestnuts into the pan. I also added 1/2 teaspoon coarsely ground sichuan pepper into the sauce to give a bit zing. Served it with some steamed brown rice, delicious!!