- 2 medium eggplants
- 2 small tomatoes
- 1 medium onion
- 2 shallots
- spring onion & parsley
- 2 teaspoon olive oil
- 2 teaspoon sugar
- salt & pepper
- 1 chili
- Wash and cut eggplant same four parts. Sprinkle oil and salt on the eggplant's surface. The last period of eggplant was roasted them in the pan in 7 minutes each side.
- Peel and finely chop onion and shallot. Take the second pan with firm olive oil in the bottom. Onion and shallot add into oil pan and stir-frying in a while. Continue to addition chili and salt ( if you like cheese, you should be adding at this time). Combine all things in ten minutes with low temperature.
- Pour tomato sauce from the blender into the pan. Cook it with low temperature and season with sugar and finely chopping spring onions.
- Mix muscle's eggplant with mixed onion in large bowl, then add them come back the skin's eggplant again. Pour tomato sauce on the surface of eggplant. Decorate some fresh parsley in top level.
- Service it with boiling rice or rice noodle. Maybe as me just eat with boiling corn.