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Cut the eggplants into 2-cm thick slices and marinate with pinch of salt and
white pepper for 5 minutes.
-
Separate leaves from the celeries.
-
Cut the tomatoes
into round slices.
-
Preheat the cooking oil in a frying pan and deep-fry the sliced eggplants
until both sides turn golden brown.
-
In another wok, stir-fry the sliced tomatoes in heated oil, then add the
celery leaves and a pinch of salt. Stir-fry until the celery leaves' color
changes and the tomatoes become juicy, then add the fried eggplants. Mix
thoroughly.
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Put the mixture into a clay pot, add 4 cups boiling water and cook for 2 hours.
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Note:
This dish could be greasy if not careful! Remove the eggplants from heat
immediately once the color changes. Otherwise the eggplants may become soggy
and greasy. The sour taste of the tomato brings out the eggplants' flavor. The
flavor of the celery complements the rest of the dish. It can be served cold
with bread or as entrée with rice.
