Fry Baigan (Sauteed Eggplant)
2 1/2 lbs Chinese or Japanese eggplants
1 large yellow onion, thinly sliced
1 cup fresh tomato, chopped
3 garlic cloves, minced
2 hot peppers
3-4 tbsp oil for saute
1 large chicken boullion cube, OR 1 tsp salt (more as needed)
1/2 tsp paprika
2 medium potatoes, chopped into small pieces
Chop head off of eggplant, discard. Chop in half by cutting lengthwise from top to bottom. Cut each halve horizontally. Slice thinly. Keep eggplant strips in a bowl filled with cold water. Set aside.
Prep other ingredients. Chop onions, tomatoes, garlic.
Peel and chop potatoes, place in a bowl of cold water. Set aside.
Heat pot with oil on medium-high heat. Add onions, garlic, pepper, and tomatoes. Cook until tender and fragrant.
Add eggplant and stir to combine. Cook about 20 minutes then add seasonings and potatoes.
Turn heat to low. Let eggplant cook until tender and potatoes are cooked through.
Adjust salt and seasonings to suit your tastes.