1 teaspoon olive oil

cup diced onion

cup diced tomatoes

cup chopped green onions

1 to 2 teaspoon fish sauce

Olive oil spray

3 to 4 small Japanese eggplants cut lengthwise into inch slices

Salt and freshly ground pepper to taste


  1. Heat oil in a large nonstick skillet.
  2. Add the onion, tomatoes, and green onions to the skillet.  Cook until slightly soft.
  3. Sprinkle with teaspoon of fish sauce; set aside
  4. Prepare the charcoal grill; spray the rack with olive oil.
  5. Grill the eggplant on both sides until soft, about 3 minutes.
  6. Remove from heat; sprinkle both sides with remaining fish sauce.
  7. Serve hot as a vegetable side dish or at room temperature as an appetizer.