Eggplants and
Tomatoes
By Madhavi d.d.
Ingredients
•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
Preparation
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.
Sprinkle the dish with Thai basil leaves before serving.
Serves
4
