Sauté in 2 cups water the onions, pepper, fresh garlic, carrots, eggplant, sriracha hot chili sauce, sugar and seasonings.

When onions are almost done, add the broccoli and simmer until the broccoli is tender crunchy.

Mix the cornstarch and water together and thicken the sauce.

Take off of stove and stir in the toasted Sesame oil.

Serve with cooked brown rice.