Asian Eggplant in a Clay Pot

Another country, another cooking course. I did a half-day Vietnamese cooking class at the Red Door Cooking School and it was fantastic! We learned how to make squid salad in a pineapple bowl, fresh spring rolls (including the rice paper), Hoi An pancakes, Asian eggplant in a clay pot and vegetable carving. It was incredible food! The easiest for me to relay and for you to make at home is the Asian eggplant:

Ingredients
1 medium sized clay pot (or thick metal pot)
2 Asian eggplants (long and thin) cut into 1cm thick rounds
1 root of lemongrass crushed
1 t salt
2 cups of water

[Sauce Mixture]
1.5 T tomato puree
1 t sugar
1/2 t salt
2 cups water

Directions
Add 2 cups of water to the pot, add the crushed lemongrass (ginger can be substituted) and 1 teaspoon salt. Bring to a boil. Add the eggplant and continue boiling for 3 minutes. Drain all water from the pot, then add the sauce mixture and simmer for approximately 10 minutes.

Serve with rice or noodles.

Yummy! (not "yum" as that means "I'm horny" in Vietnamese)