Ingredients:

  1. 5 medium Indian Eggplants ( longitudinally cut pieces)
  2. 2 medium Jalapeno pepper ( with seeds)
  3. 1 medium yellow sweet onion ( finely chopped)
  4. 1/2 cup tomato paste
  5. 3 table spoon olive oil
  6. 1 table spoon soy sauce
  7. 1 tea spoon sea salt

Preparations:

1: Add olive oil first and set heat at medium high.

2: Add finely chopped onion, stir the onion until semi-translucent, add sea salt.

3: Add Jalapeno and stir with onion well until onion translucent and Jalapeno soft.

4: Add eggplants ( water soaked first to avoid too much oil usage), stir until the eggplant soft.

5: Add soy sauce and cook for another 1 mins until the eggplant and soy sauce smell vaporize in the air.

6: Add tomato paste and simmer for 3 mins at the medium or low temperature.

Serve warm, good with bread and salad.

My husband loves this dish. This is vegetable version. You can also eat with yogurt also.