The dish which comes to my mind most closely matching your description is indeed (qié zi pí 茄子皮蛋dàn), a relatively mild Sichuan dish, usually employing just a little green chilli pepper. It also makes use of sesame paste, which may account for the sweetness you mention.
I have recipes in Chinese for the dish and would be happy to summarise the ingredients and general method, if you think it is what you are after. Just let me know.
Alternatively, search for 茄子皮蛋 on the search engine of your choice and it should list Chinese language recipes (with pictures). If any appeals to you as being close to what you are looking for, send me the address.
