1 large eggplant
4 roma tomatoes
1 tablespoon of high heat oil
- Dice tomatoes and slice onion.
- Add oil to a wok and set wok on high. Wen oil is hot add onions and tomatoes.
-Once onions are golden-brown, add eggplant.
-Leave wok on high heat for five minutes or until eggplant turns a brownish color and has become soft. Stir periodically to prevent sticking, burning.