Ingredients:

1 tablespoon of oil
4 scallion, chopped
1 tablespoon of sugar
5 garlic cloves (minced)
2 tablespoons of soy sauce
2 tablespoons of rice vinegar
1 teaspoon of dark sesame oil
2 teaspoons minced fresh ginger
1 or 2 tomatoes, coarsely chopped
1 teaspoon of hot chili-garlic sauce
2 medium-size eggplants (about 2 lbs),
-peeled and cut into 3/4" pieces.
1/2 cup of chicken boullion, or
-vegetable broth

METHOD:

Heat the oil in a large non-stick pan or
wok. Stir fry eggplant till its slightly
darkened, from 2 to 3 minutes.

Reduce the heat and add the garlic along
with the ginger and stir-fry for 1 minute.

Add boullion, soy sauce, vinegar, sesame
oil, sugar along with chili-garlic sauce
and bring it to boil.

Cook, uncovered and stirring often, until
the eggplants are tender and the sauce has
thickened, about 5 minutes.

Stir in onions and the tomatoes and season
with the salt to taste. Cook it for 5 more
minutes. Sprinkle with sesame seeds if you
wish.

Ingredients:

1 cup of water
-salt for taste
1 clove of garlic
3 slices of bread
1 ounce of margarine
2 teaspoons of cooking oil
5 pint of green gungo peas
1 tablespoon of black pepper
2 medium sized chopped onion
1 scotch bonnet hot pepper
-(for spice version)

METHOD:

First soak the peas. Saute the chopped
onion, pepper and garlic in oil.

Soften bread with a little water & mash
into soft pulp.

Add peas bread, margarine and seasoning.
Cook for about 20 minutes. When cool use
as fill for patty pastry.