Fry Baigan (Sauteed Eggplant)

Ingredients

• 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

Instructions

• 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.