2 cups Eggplant (non-sathvik)
1 cup peas, fresh or frozen
1 tbsp soy sauce
1 tbsp grated ginger
1 tbsp oil
salt and pepper, to taste
Chop the eggplant and soak in salt water to remove any bitterness. In a pan on medium heat, add oil and then squeeze the eggplant pieces and put them in the oil. Add peas and salt, mix and cover to cook gently. When the vegetables are almost cooked, add soy sauce and pepper. Enjoy with rice.