Spicy Eggplant (Terong Balado)

• 5 fresh red chile peppers
• 1 small onion
• 1/2 tomato
• 2 cloves garlic
• 5 tablespoons vegetable oil, divided
• 2 long eggplants, sliced into 1 1/2-inch pieces
• 1 tablespoon white sugar
• 1 teaspoon salt

1. Place chile peppers, onion, tomato, and garlic in a food processor. Pulse briefly until coarsely chopped.
2. Heat 2 tablespoons oil in a large skillet over low heat until shimmering. Arrange half the eggplant in a single layer and pan-fry until slightly browned and soft, 2 to 3 minutes per side. Transfer to a serving dish. Repeat with 2 tablespoons oil and remaining eggplant.
3. Heat remaining 1 tablespoon oil in the same skillet. Add chile mixture; cook and stir until softened, about 1 minute. Stir in sugar and salt. Spoon chile mixture over eggplant.

fresh red chile peppers, onion, tomato, garlic, vegetable oil, long eggplants, white sugar, salt

Taken from www.allrecipes.com/recipe/245947/spicy-eggplant-terong-balado/ (may not work)