Cut the bell pepper into long-wise thin slices; cut the slices in half.
Spray a frying pan with oil and sauté the eggplant cubes over medium-high heat until it starts to brown, about 5 minutes.
Add the peppers and continue to sauté until they are tender. Add a tablespoon of water if they start to stick.
Meanwhile, make the sauce. In a small bowl, whisk together the corn starch and 1 tablespoon of water. Add the soy sauce, rice vinegar, maple syrup, garlic, and cayenne, and mix well.
Reduce the heat to medium, and add the sauce. Cook and stir for about two minutes, until the sauce thickens.
Sprinkle with sesame seeds and serve over rice.