Roast the eggplants over charcoals or in broiler until
the skin burns on all sides.When the eggplant is cool,
peel off any remaining burnt skin and chop it fine.
Add the chopped onion and the vinegar and mix well.Season
with the salt and pepper.
Pour the coconut milk into a saucepan and bring to a boil.
Add the eggplant mixture and cook,covered,for 5 minutes.
Remove from heat and serve at room temperature.