In a medium bowl, whisk the soy sauce and honey. In a small bowl, mix the cornstarch with water until combined, and whisk together all ingredients for the sauce.
Chop bell peppers and onion into chunks. Trim end sfrom eggplant, then slice into 1-inch pieces (it's best to cut eggplant justbefore frying to stop it from oxidizing).
In a large,deep skillet or wok, heat olive oil. Saute eggplants for 2-3minutes, and remove from the skillet.
Using the same oil, add in garlic, and stir-fry for about 15 to 20 seconds, or until aromatic. Add in the bell peppers and onion and stir-fry for about 2-3 minutes, or crisp-tender.
Add the sauce and fry them for 2-3 minutes until the cornstarch activates and the sauce thickens and glazes the vegetables.
Quickly combine all ingredients. Sample and adjust seasonings and liquids as needed. Cook until sauce is nicely caramelized. Serveand enjoy!
