1 lb Eggplants,cut into pieces

1/2 tsp Shrimp paste

1/4 lb red peppers

1 Tomato,diced

4 Shallots

2 tbsp oil

Salt to taste

6 tbsp oil for frying

Heat the oil (for frying) in a frying pan then add eggplants.

Stir to mix then cover for a minute.

Uncover the pan, stirring until eggplants are thouroughly cooked. Set aside.

Ground the red peppers, shallots, and shrimp paste coarsely.

Heat the frying pan, add 2 tbsp oil, fry the ground mixture until fragrant.

Add tomato, cook for a minute then add eggplants. Mix well.

Transfer to a serving dish. Serve with rice