Ingredients

• 80 ml ( 1/3 cup) vegetable oil
• 8 small Lebanese eggplants, trimmed and cut in half lengthways.( NB: if you cannot get these, use 1 ½ large or 3 small eggplant- cutting into rounds and lightly salting for 5 minutes before use- make sure
• 4 small garlic cloves- thinly sliced
• 1 brown onion , halved and thinly sliced.
• 2 ripe tomatoes ( medium), finely chopped
• 1 tsp light palm sugar- finely chopped.
• 125 ml water.
• 7-8 cm piece of fresh ginger, cut into slivers.

Cooking Directions

1. Heat 1/3 cup oil in a wok to medium-high heat.
2. Add the eggplant and cook, covered for 2 minutes
3. Turn the eggplant and cook, covered, for a further 3 minutes.
4. Place on a plate lined with paper towel.
5. Heat remaining oil in wok to med-high heat. Add the onion, garlic and stir fry for 2-3 minutes or until onion softens.
6. Add tomato, ginger and SIMPLY STIRRED TOMATO & CHILLI SAMBAL and stir fry for another minute.
7. Add water and bring to a gentle simmer- simmer for 5 minutes or until sauce reduces slightly. Season with salt and palm sugar.
8. Add eggplant to the tomato mix and stir gently for approx 2 minutes, or until heated through- serve immediately.
9. This dish can be a main meal for 2 with rice or a side dish with any meat at all!