Peel and dice eggplant, removing any brown seeds if present. Place in a colander, sprinkle with kosher salt. Allow to drain for about 30 minutes. Rinse salt from eggplant and spread on a towel to dry.
Combine the sauce ingredients, in a small sauce pan. Bring to a boil, reduce heat and simmer for about 5 minutes. Once the onions are tender, remove from heat and reserve
Heat a wok or large heavy frying pan on high, add 2 tablespoons oil. Swirl to coat the surface of the wok. Add the thoroughly dried diced eggplant. Stir and fry for about 5 minutes, until starting to brown.
Add the minced garlic and stir fry for one minute. Add the thinly sliced red peppers. Stir and cook for one minute.
Add the onion stir fry sauce, stir to combine. Bring to a boil, stirring constantly. Stir in peanuts.
Serve with jasmine rice or noodles. Garnish with chive or green onion.
Unlike other stir fry vegetables, eggplant should be thoroughly cooked to develop the full potential of flavor.