Eggplant (about 350g)
Mince garlic. Remove the stems of eggplants and cut into strips.
Add oil and stir-fry garlic under medium heat until it is fragrant.
Add minced pork and use a spatula to split into pieces
Add eggplant and stir-fry. Pour in Campbell’s Sweet Tomato Pasta Sauce & Campbell’s Borsch Condensed Soup and water.
Add fish sauce and sugar. Mix well.
Cover and simmer for 8 minutes until the eggplants is softened.
Add Thai basil (leaves only). Turn off the heat and serve.
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