Stir Fried Eggplant

I went to the Waverly Farmer's Market last saturday and I picked up a huge bundle of veggies and fruits.

1 ridiculously sweet and juicy yellow honeydew-like melon
Bundle of long, thin eggplant.
Swiss Chard (expensive, but very well worth it)
Fresh Jalapeneo peppers
Small cucumbers
Basil
Peaches

Anyway, all the produce I bought was excellent and (to the best of my knowledge) organic. Gotta support those regional, organic farmers!

With the eggplant, I made a very easy, very, very tasty stir fried eggplant.

Chop up some garlic finely (3-4 cloves), some ginger (10g, approximately), and half a jalapeneo pepper (remove the seeds, if you want) finely. Crush about 5 g of Sichuan peppercorns, and add them to this mix. Add these aromatics into a pan with about 2 tablespoons of oil. Turn heat onto medium. Fry gently for about 1 to 2 minutes. Cut 2 asian eggplants into 1/4 to 1/8 inch slices and then cut in half again (into D-shaped slices). Once your eyes are watering from the frying jalapeneo vapor, dump the chopped up eggplant into pan, and add some salt to taste. Fry for a few minutes, on high heat. Plate and serve.

A some other notes: cucumber with mustard is not very pleasant.