Eggplant: Cut half length-wise. Cut each of them diagonaly.
Onion: Slice into 3mm width.
Soup stock: chicken soup stock, soy sauce.
Bell pepper: Cut into 1cm width pieces.
Stir-fry vegitables, then remove from a pan.
Put mince in a pan, fry until the mince becomes brown. Add bean-chili paste and stir.
Put back the vegitables and stir-fry. Add the soup and becomes the boil.
Add dissolved Katakurio starch and thicken the sauce.
