Balado terong tomat (Balado eggplant tomato)

• 400 grams purple eggplant, washed and cut into large dice
• 2 medium-size tomatoes, peeled and chopped roughly
• 1 stalk lemongrass, take the white part and slightly bruise
• 1 cm galangal, wash and slightly bruise
• 1 cm ginger, wash and slightly bruise
• 1 bay leaf
• 5 shallots, peeled and washed
• 3 cloves garlic, peeled and washed
• 1/2 tsp salt
• 1/4 tsp ground black pepper

1. Put in shallots, garlic, salt and ground pepper in a blender.
2. Crush them very well.
3. Heat oil in pan and fry the eggplant until softened then remove and set aside
4. Give a little cooking oil on a pan, fry the spice that has been crushed.
5. Stir-fry until fragrant then add the ginger, bay leaf, galangal and lemongrass.
6. Add tomatoes in, fry tomatoes until the juice is shrinking.
7. Finally add the eggplant in and stir-fry, mix well.
8. Let it cook until the eggplant shrinking.
9. Balado terong tomat ready to serve.
10. Enjoy

purple, tomatoes, stalk lemongrass, bruise, ginger, bay leaf, shallots, garlic, salt, ground black pepper

Taken from cookpad.com/us/recipes/288347-balado-terong-tomat-balado-eggplant-tomato (may not work)