Sprinkle the eggplant slices with a couple tablespoons of salt and let rest 15 minutes. Rinse pieces in lukewarm water.
Add black pepper and cornstarch to eggplant and toss together to coat the eggplant.
Heat 2 tbsp oil in a skillet, and add the eggplant until they get soft and brownish (approx 10 minutes). Remove from heat and set aside. (You may need to do this in batches depending on the size of your skillet.).
Steam broccoli, red pepper, onions, and cauliflower until slightly al dente.
While the veggies are steaming, heat 1 tbsp oil in skillet and add shallots and green chilies. Cook for a couple minutes, then add Szechuan sauce.
Add the eggplant and the veggies, and cook through, 5-10 minutes. Garnish with chopped peanuts.