Heat oil and sesame oil in a large saucepan. Add onion, garlic and sauté over medium heat 5 minutes.
Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until to soften.
Stir in remaining ingredients and bring to a boil. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are tender. Serve over Chinese noodles.
Garnish with fresh cilantro, if desired.
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