Eggplant and tomatoes
•2 Chinese/Japanese eggplants (long and thin) or 1 medium eggplant, chop into small cubes
•2 large tomatoes, chop into small cubes
•2 tbsp black soy beans
•1 tsp salt
•1 tsp brown sugar
•1 tbsp minced ginger
•3‐4 tbsp oil
•2/3 cup water
•16 Thai basil leaves or some cilantro leaves
1.Heat oil in the pan. Sauté black soy beans and ginger for a few minutes then add eggplant cubes and cook for 4 to 5 minutes. Add tomatoes cubes, salt, sugar, and water. Cover the lid and simmer for 10 minutes.
2.Sprinkle the dish with Thai basil leaves before serving.
By Madhavi Devi Dasi