Fried aubergine (eggplant) with tomatoes: choose a firm eggplant and cut it into thin slices, which are then cut into thin strips. Fry those in quite a lot of oil on a moderate fire. Give it time: eggplant needs some time to be tender, otherwise it will taste rubbery and not done. When the strips are slightly browned, take them out with a slotted spoon and put on some kitchen paper to get rid of some of the oil. Pour the leftover oil from the pan into a bowl or something for re-use.
For the sauce: fry 3 green hot peppers, sliced into strips, in some oil, add 2 cloves of chopped garlic and about the same amount of ginger. Add some dry pepper flakes for extra flavour. You could put in some minced meat as well, but it tastes also quite good without. Fry slightly, add 2 teaspoons of sugar, some soy sauce, some rice wine and stir. Then put in the already fried aubergine strips and two small sliced tomatoes, and two chopped up spring onions, stir for about 3 minutes and, as finishing touch, add 1 teaspoon of chinese vinegar. Serve immediately with white rice.