Thai-Style Stir-Fry

3 tbsp vegetable oil
4 lg scallions (green & white parts) -- chopped 1/2" pC
1 lg eggplant -- peeled & chopped
1 small red or yellow bell pepper -- sliced 1/4" x 1"
3 lg cloves garlic -- minced
3 tsp red chile paste OR
4 fresh hot chiles -- minced
3 tbsp water
1 1/2 tbsp bean paste or light miso
4 tbsp soy sauce
1 1/2 tbsp rice wine vinegar -- to taste
1 1/2 tsp sugar
salt
3 tbsp lemon balm & lemon basil -- julienne

Heat the oil in wok or large skillet over medium heat. Saute the scallions for a minute. Add the eggplant and cook for 3 minutes, stirring constantly. Add the bell pepper and garlic and stir for a few minutes more. Cover pan, reduce heat to medium-low, and cook for a few minutes. Meanwhile, combine the chile paste or chiles with the hot water and stir with a fork until the paste is dissolved. Stir in the bean paste or miso, 3 tbsp soy sauce, vinegar and sugar. Add this sauce to the pan and toss well to distribute evenly. Cook for a minute, add herbs, stir, and cover for 1 minute. Taste and add salt, soy sauce or vinegar if necessary. Spoon over rice, garnish and serve.