Squid and Eggplants in Tomato Sauce

• 1 Raw squid
• 2 Eggplants
• 1 Onion
• 1/2 Canned diced whole tomatoes
• 2 Bouillon soup stock cube
• 1 1/2 tsp Tomato ketchup
• 1 tsp Sugar
• 2 clove Garlic
• 3 tbsp White wine
• 2 Bay leaves
• 1 Red chili pepper
• 1 Salt and pepper
• 1 1/2 tbsp Olive oil

1. Remove the entrails from the squid, and cut into bite-sized pieces.
2. Thinly slice the onion.
3. Chop the eggplants into bite-sized, easy-to-eat pieces.
4. Spread some olive oil in a heated pot or a deep frying pan.
5. Saute the sliced garlic.
6. Saute the onion followed by the eggplants.
7. After the onion becomes soft, add the squid and continue to cook.
8. Add the canned tomatoes, red chili pepper, and the bay leaves into the same pot.
9. When it's just about to boil, add the bouillon soup stock cube first, then add the rest of the ingredients.
10. Turn down the heat to a low medium, and simmer until the sauce reduces to about half of its original volume.
11. Season with salt and pepper to finish.

squid, eggplants, onion, tomatoes, bouillon soup stock cube, tomato ketchup, sugar, clove garlic, white wine, bay leaves, red chili pepper, salt, olive oil

Taken from cookpad.com/us/recipes/154906-squid-and-eggplants-in-tomato-sauce (may not work)