4 cloves of garlic, pressed
3/4 c. peanut oil
2 med. onions, cut
1 peeled eggplant
1 unpeeled eggplant
2 tomatoes, cut
1 green pepper, cut
1/2 of a lime, juiced
1/4 of a lime, cut in thin slivers with rind
1/4 of a lemon, cut thin with rind
2 tbsp. pickled ginger
1 tbsp. brown sugar
3 1/2 tbsp. fish sauce
1 1/2 tbsp. soy sauce
1 tbsp. coriander leaves, cut (cilantro)
1/2 tsp. cayenne pepper
2 tbsp. catsup
1 tbsp. cornstarch mix in 1/4 c. water

Cut vegetables (eggplant thin slices lengthwise). Brown garlic in oil. Add onions, saute. Add pepper. Add eggplant (white or purple), tomatoes. Turn off heat. Add lime juice, lime slivers, lemon slivers, pickled ginger, sugar, fish sauce, soy sauce, cilantro leaves, cayenne, catsup, stir and cook 5 more minutes. Add cornstarch water and cook 1 minute until thick.