Ingredients

3 small eggplant
1/2 cup rice vinegar
3 tablespoons sugar
2 stalks chopped spring onion
1 red chili, sliced

To marinate together

* 200 g minced chicken
* 2 teaspoons sugar
* 2 tablespoons light soya sauce
* 3 dashes white pepper powder
* cornflour

Directions

3 small eggplants or 1 large eggplant, cut in chunks, place on the steamer, add vinegar sauce(sugar to add into vinegar).Steam the eggplant till soft (about 20 minutes).Stir fry the marinated minced chicken, once cooked, pour over onto the steamed eggplant.Steamed another 10 minutes to have the juices from the chicken to dissolve into the eggplant.When ready, sprinkle spring onion and sliced chili.Serve with other dishes.Serve with steamed rice.

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