Binagoongang Talong

Method

1. Wash and dry the eggplants before cutting. Keep the pieces similar in thickness; very thick round eggplants may need quartering. Prepare the aromatics and measure the shrimp paste before beginning.
2. Heat 2 tablespoons oil in a broad non-stick pan over medium-high heat. Brown the eggplant in two batches, cut sides down, for 3–4 minutes, then turn and cook another 2 minutes. Transfer to a plate while still slightly firm; the sauce will finish the cooking.
3. Lower to medium heat and add the remaining tablespoon oil. Cook onion for 3 minutes, then garlic for 30 seconds. Add chopped tomatoes and cook for 5–6 minutes, pressing them until a soft, pulpy base forms.
4. Stir in the measured cooked bagoong and cook for 1 minute. Bagoong varies in salt and sugar, so do not add additional salt now. Pour in vinegar and let it simmer for 1 minute.
5. Add the measured water, green chilli and black pepper. Bring to a simmer and return the eggplant in a single loose layer. Spoon sauce over the pieces and cover for 4–6 minutes.
6. Check the thickest eggplant is silky inside with no spongy pale centre. Uncover and simmer for another 2–3 minutes if the sauce is watery, turning only gently so the softened pieces stay intact.
7. Taste the sauce and add optional sugar only to balance a particularly sharp tomato or vinegar. Serve hot as a side with rice and another dish. This version has no added pork, but it is not vegetarian because it contains shrimp paste.