Eggplant isn’t a hugely popular stir-fry ingredient, but I think it gives some great texture to this dish. If you aren’t familiar with cooking eggplant, the larger ones can be kind of bitter, so I recommend using smaller ones for this dish. By smaller, I mean that two to three eggplants should equal a pound by weight. If you can only find the big guys, no big deal, just follow the directions below and lightly salt the eggplant. Salting it will press out some of the bitterness. It will add about half an hour onto your prep time though.