Place rice and a large pinch of salt in a medium pot with enough water to cover it by 3 inches. Bring to a boil. Cook until tender, about 25 minutes, then drain (just like pasta).

Wash and dry all produce. Core, seed, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Thinly slice scallions. Peel and mince ginger. Mince or grate garlic. Finely chop cilantro. Trim sugar snap peas. Cut lime into wedges. Mince chili pepper. TIP: Remove seeds if you prefer less heat.

Prep the eggplant: Cut eggplant into 1-inch cubes, and toss in medium bowl with cornstarch and a large pinch of salt and pepper.

Cook the eggplant: Heat a drizzle of oil in a large pan over medium-high heat. Work in batches to cook eggplant cubes until softened and browned on all sides, 5-7 minutes. Remove from pan and set aside.

Heat another large drizzle of oil in same pan over medium-high heat. Add onions, garlic, scallions, ginger, and chili pepper (to taste). Toss until just barely softened, 2-3 minutes. Add bell peppers. Cook until softened, another 3-4 minutes. Season with salt and pepper.

Add sugar snap peas. Cook until crisp-tender, another 2-3 minutes. Stir in eggplant, cilantro, 3 Tablespoons hoisin sauce, and a squeeze of lime. Toss until thoroughly heated through, about 1 minute. Serve the hoisin stir-fry on a bed of brown rice. Sprinkle with peanuts, serve with lime wedges, and enjoy!