3 medium roughly cut Tomatoes
½ large diced Carrots
1 stalk Spring Onions
1 medium cut rounds Eggplant
3 Tbsp (Hot & Spicy) HoChai Veggie Bagoong
1 Tbsp (Original) HoChai Veggie Bagoong
3 cloves minced Garlic
1 medium diced Onion
2 medium chopped Green chilies
½ cup Water
Salt & Pepper to taste (optional)
On a pan on medium heat, sizzle 2 Tbsp of hot & spicy HoChai Veggie Bagoong.
Add and sauté the garlic, onions, tomatoes, water & carrots until half cooked.
Add eggplant, green chilies and remaining HoChai Veggie Bagoong original and hot & spicy.
Keep sautéing until eggplant is cooked and has absorbed the flavors of the sauce and veggie bagoong. Serve with your choice of rice or grains. Enjoy!
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