4 eggplants

1 small onion,chopped

1 tbsp distilled white vinegar

1/2 tsp salt

1/2 tsp black pepper

1/2 cup coconut milk

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.