Eggplant and tomato stir fry

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I learned this one from Adan Martinez when we were both apprentices here a million years ago. No exact amounts here and it always comes out delicious.

  • a couple Asian eggplants, sliced up into 1/4” rounds

  • 2 tomatoes chopped

  • 1 small onion chopped

  • couple cloves garlic chopped

  • glug of oil

  • soy sauce

  • rice wine vinegar

  • sesame oil

Pour a tablespoon of oil or so into frying pan on medium heat and add onions and garlic. Fry until translucent.

Add eggplants and fry until they begin to soften and add tomatoes. Cook until all is soft and cooked through. Season to taste with soy sauce and vinegar. Sprinkle with sesame oil and serve over rice.