Ingredients
Ingredients:
¼ kilo egg plant (cut into dice size)
¼ kilo tomatoes (diced)
¼ kilo onion (diced)
¼ cup knorr seasoning soy sauce
¼ cup Olive oil
6-8 cloves garlic (crushed)
1 tbsp. Basil leaves herb or dried Italian seasoning herb
2 tsp. Oyster sauce
Preparation
Method: 1.)Cut the eggplant into thin strips or diced.
2.)Heat pan and put egg plant. Sprinkle the oil over the eggplant gradually (so that you don’t have to use a lot of oil when cooking them and leave some for sautéing the rest of the vegetables). Cook the egg plant until it becomes soft then set aside.
3.) Heat the pan again and put the rest of the olive oil. Sauté’ garlic for 1 minute, add onion and cook until they become translucent then add the tomato and cook for a few minutes.
4.) Put back the cooked egg plant in the sauce and add the rest of the ingredients to the pan and just simmer for a few minutes.
You can serve this with hot steamed rice, fish cake or over grilled salmon.
