Wash the eggplants, cut them in half, and slice diagonally.

Place the sliced eggplants in a bowl, sprinkle with coarse salt, and let them sit for 10 minutes.

Prepare other vegetables by slicing them into bite-sized pieces.

Mix soy sauce, light soy sauce, cooking wine, chopped green onion, minced garlic, and sesame oil to make the seasoning sauce.

Squeeze the eggplants gently to remove excess water without losing their sweetness.

Heat cooking oil in a pan and sauté the onions first.

Add the salted eggplants to the pan and stir-fry together with the onions.

Push the ingredients to the sides of the pan, pour the seasoning sauce in the center, and let it simmer.

Mix the sauce with the vegetables and add bell peppers. Stir-fry until everything is well combined.