My approach to preparing this beauty was rather informal, no recipe required (like most of what I prepare). Here is what I used, enough for two people to enjoy comfortably:
One Japanese long eggplant (of course)
One Roma tomato
One fourth of a yellow onion
Two cloves of garlic
One Shishito Japanese sweet pepper (also from the garden)
A couple big pinches of salt
A few grinds of white pepper
A hearty dash of curry powder
A lil water to give the dish some juiciness
A cup and a half of brown rice, already cooked
A bundle of fresh basil leaves, chopped for a fresh garnish
'Shishito' Japanese sweet pepper plant
Shishito pepper fully ripened
-B. Pearl
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