When the eggplant cubes are starting to look dry and stick to the bottom of the pot, turn down the fire to a low-medium setting. Add the ¼ cup of water, then stir the eggplant cubes quickly and cover the pot. Cook the eggplant cubes for about 10 minutes, stirring occasionally, until the eggplant cubes become soft and translucent.
Prepare the remaining ingredients (grated carrot shreds, diced bell pepper and diced green onion stalk) and set aside into one bowl.
After the eggplant cubes have cooked for 10 minutes, turn up the stove heat setting again to a ‘medium’ setting. Add the grated carrot shreds and the diced bell pepper. Stir and let cook for 2-3 minutes.
It is important to watch the contents in the saucepan carefully to prevent the eggplant mixture from drying out quickly (add a tablespoon of water at a time to thin out the sauce if needed). Pair this dish with the grain of your choice like rice, couscous, quinoa or barley, noodles or gluten-free alternative.