Sauteed Eggplant (Tumis terong)

3 servings

2 medium egg plants
2 tbs. vegetable oil
3 tbs. sweet soy sauce (optional)
1/2 medium onion sliced
1 clove garlic
1 tsp. shrimp paste
salt and pepper to taste

Wash egg plant and cut in 1 1/2 inch cubes or slice in strips 2 inch wide. Heat oil and fry onion garlic and shrimp paste 2 minutes. Add eggplant stir and cover pan. Simmer 10 minutes. If there is not sufficient juice, ad 1/4 cup water. Salt and pepper to taste