Sauteed Crushed Eggplant

This dish is inspired from my grandmother's version of  "Ginisang Talong" recipe. From her ingredients, she used soy sauce and vinegar to marinate the already boiled and crushed eggplant on a plate and drained the remaining marinade before sauteing them with garlic, onion and tomatoes. I made up my own version of cooking crushed eggplants with the same "panggisa" batch as sauteing ingredients and mixed the eggplants with some liquid seasoning. 

Ingredients: 

2 pc. cloves garlic, crushed and minced

1 pc. red onion, sliced

1 pc. small tomato, sliced 

5-6 pcs. medium eggplants 

2 tbsp. liquid seasoning  

salt and pepper to taste (optional) 

Procedures: 

1. Boil eggplants in a large pan until they are easily pricked by fork. Drain.

2. Using fork, crush the eggplant on a plate.

3. In a medium frying pan, heat oil and saute garlic, onion and tomatoes until the onion becomes transparent and tomatoes wilt.

4. Add in crushed eggplants and saute along with the garlic, onion and tomatoes. 

5. Add a dash of  salt and pepper (optional).

6. Sprinkle the crushed eggplants with liquid seasoning and stir again until they become coated well. 

7. Serve with plain rice.