Thai Eggplant with Minced Pork and Shrimp

6 pcs. eggplant, 4 inches long, sliced lengthwise
2 gloves garlic, chopped
1 pc. small onion, chopped
50 grams ground pork
20 grams minced shrimps
10 grams red bell pepper, chopped
3/4 (to 1) cup soup stock
1/2 tsp. salt
1/2 tsp. sugar
a pinch of black pepper
1 tbsp. cornstarch dissolved in 1 tbsp. water


1. Fry eggplant slices in a little oil and set aside.
2. Saute garlic, onion, pork, shrimp and bell pepper in a little oil.
3. Add soup stock (*Just enough to make a sauce). season with salt, pepper
and sugar. simmer for 5 minutes.
4. Just add enough dissolved cornstarch to thicken the sauce.
5. Arrange fried eggplant slices on platter, and pour sauce over them.