Terong Balado

This recipe is popular in Indonesia and Singapore

INGREDIENTS

• 1 lg Eggplant
• 3 Garlic cloves, -sliced or chopped
• 4 tb Onion, chopped
• 1 1/2 c Tomatoes (fresh), ripe
• 1 t Sugar
• 1 t Salt
• 2 ts Red hot chili peppers, -fresh
• 1/2 c Water
• 2 tb Vegetable oil

DIRECTIONS

1. Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy.

2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste.

3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately