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 wiri wiri peppers or 1 small scotch bonnet
• 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

1. 1

   Chop head off of eggplant, discard. Chop in...: 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.

2. 2

   Prep other ingredients. Chop onions, tomatoes, garlic.

3. 3

   Peel and chop potatoes, place in a bowl...: Peel and chop potatoes, place in a bowl of cold water. Set aside.

4. 4

   Heat karahi or pot with oil on medium-high...: Heat karahi or pot with oil on medium-high heat. Add onions, garlic, pepper, and tomatoes. Cook until tender and fragrant.

5. 5

   Add eggplant and stir to combine. Cook about...: Add eggplant and stir to combine. Cook about 20 minutes then add seasonings and potatoes.

6. 6

   Turn heat to low. Let eggplant cook until...: Turn heat to low. Let eggplant cook until tender and potatoes are cooked through.

7. 7

   Adjust salt and seasonings to suit your tastes.