Dì Sān Xiān - Chinese sautéed potato, green pepper and eggplant

I spent the past 2,5 weeks touring through China, and let me tell you, I don't think I've ever tasted so many delicious dishes while on holiday!
One of my favorites was Dì Sān Xiān (地三鲜), which means 'earth three fresh'. The name refers to the 3 main ingredients - potato, green pepper and eggplant.

The Chinese tend to use a lot of oil in their cooking, so to make this dish a bit more waistline-friendly, I altered it a bit... This undoubtedly affects the taste somewhat, but it will still taste great.
Here's my version:


What you need (2 servings):
450g potatoes, diced
1 eggplant, diced
1 green bell pepper, deseeded and diced
1 tsp garlic paste (or 1 fresh clove, finely chopped)
1 tsp ginger paste (or 1cm fresh ginger, peeled and finely chopped)
approx. 3 tbsp ketjap manis (or regular soy sauce plus 1 tsp of sugar) 
salt to taste (note that the ketjap/soy sauce is already salty!)
wet cornstarch (the proportion cornstarch-water should be 1:2)
oil


Bring water to the boil in a pan and cook the potatoes and eggplant for approx. 10 mins. Drain and set aside.
Heat 1tbsp oil in a wok and fry the potatoes until they start to colour. Remove from the pan and set aside. Add the bell pepper to the wok and stir-fry for a few seconds.
Add the garlic and ginger and stir-fry for another few seconds. Add potatoes and eggplant and stir-fry for a few minutes. Season with sugar, soy sauce and salt to taste, and add approx. 2 tbsp wet cornstarch. Stir through the vegetables so they are evenly coated and cook for a few more seconds.


Serve as is or with white rice.

Based on this recipe.