4 medium-sized eggplants
3 – 4 tomatoes
2 – 3 white onions
½ head of garlic
⅛ cup of rice vinegar
¼ cup of light soy sauce
1 tsp of sugar
1 – 2 chile peppers
¼ tsp of grated ginger
Boil or steam the eggplants until almost mushy.
Cut in half vertically and scrape off the meat with a spoon.
Place the scraped meat in a large bowl.
Cut the tomatoes into quarters (or into eighths if they are large).
Do the same with the onions.
Add to the eggplants and toss lightly.
Peel and finely mince the garlic.
Mix together the light soy sauce, rice vinegar, grated ginger and sugar.
Add the minced garlic and the chile peppers.
Crush the peppers with a spoon.
Pour the dressing over the vegetables and toss.
Cover and let stand for at least 30 minutes before serving.