Step 1: Prepare the Eggplant

• Wash and cut the eggplant into thin strips.
• Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture.
• Rinse the eggplant strips and pat them dry with a paper towel.

Step 2: Cook the Minced Meat

• Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
• Add the minced meat and cook until browned and fully cooked, breaking it apart with a spatula. Remove from the pan and set aside.

Step 3: Sauté the Vegetables

• In the same pan, add the remaining 1 tablespoon of vegetable oil.
• Sauté the onion and garlic until fragrant and the onion becomes translucent.
• Add the bell pepper and cook for another 2-3 minutes until softened.

Step 4: Combine and Cook

• Add the eggplant strips to the pan and stir-fry for about 5 minutes until they are tender.
• Return the cooked minced meat to the pan.
• Stir in the soy sauce, oyster sauce, and hoisin sauce, mixing well to combine all ingredients.
• Pour the cornstarch slurry into the pan and cook for another 2-3 minutes until the sauce thickens and coats the meat and vegetables evenly.
• Season with salt and pepper to taste.