Make 20 cubes cut from 5 eggplants, wash, put in a bowl that contains a bit of water mixed with a bit of salt, then fry each eggplants until cooked.

Using food processor, blend shallots, garlic, chili, and tomatoes

Heat 2 tablespoons of oil in a pan, saute the blended ingredients. Add in sugar, salt, and Ajinomoto seasoning (MSG).

If desired, add water.

Then add in the cooked eggplants, stir well.

Serve with warm rice