100 g AJI ONE mini tomato
50 g eggplant
100 g pork
1 clove garlic
1 tablespoon potato starch
Dried basil (if you want)
1 tablespoon white wine
Black pepper and salt (if you want)
1. Remove the calyxes of AJI ONE mini tomato and cut them in half. Cut the eggplant coarsely and cut pork as same size as eggplant. Season the pork with salt and black pepper and sprinkle potato starch on the pork.
2. Put the olive oil and garlic on a fly pan to give aroma and put the pork, eggplant, and AJI ONE mini tomato there in order.
3. Add the white wine. When no water is left, add salt, black pepper, and dried basil and mix them. Ready to eat!