Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.
Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.
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