EGGPLANT WITH GREEN CHILI

MATERIALS
    4 pieces of eggplant purple
    250 ml thick coconut milk
    6 pieces of green chillies, slit 2, cored
    1/2 teaspoon brown sugar
    1 teaspoon salt
    3 tablespoons oil for sauteing


Spices that are     
    3 cloves of garlic
    3 red onions
    4 items hazelnut
    2 cm galangal
    1 cm ginger
HOW TO MAKE :
    Cut eggplant into 2, then split 4 parts. Steamed until wilted, set aside.
    Heat oil, saute ground spices until fragrant. Enter the coconut milk, chilli, sugar, and salt, stirring until wilted.
    Cook over low heat until the milk is shrinking.
    Lift and  served