Dolom Datsi (Aubergine/egg plant/brinjal with cheese)

I had two cute Aubergines, waiting to be cooked, perfectly sized, and i thought, why not try making two different yet similar dishes out of it.
so, i decided to make Dolom Datsi (Veg version with cheese) from one Aubergine and Dolom Datsi -(Vegan version with soya cuisine) with the other one (recipe in the next post).

Aubergines are also a common vegetable in Bhutan and are enjoyed fresh as well as dried.  The fresh Aubergines are cooked mostly with Datsi, whereas the dried ones are cooked with meat esp. Beef (both dried and fresh) (A big HIT combo. among my friends). Of course, some also enjoy the dried Aubergines with Datsi.

I personally like Dolom datsi when cooked with lots of chillies, very spicy :). What about the dried ones with meat? No complains :P. 

Ingredients;

250 gr. Aubergine
1 Tomato
1 clove of garlic (optional)
4 Chillies (more or less as desired)
2 Tbsp Oil
200 ml Water
1 slice of processed cheese
Salt to taste

1. Wash and cut the veggies. Aubergine into stripes (refer pic), tomato & garlic into slices, and chillies into halves (lengthwise).

2.Transfer the veggies (except chillies) into a pot, pour in water and add oil & salt. Cover and cook for 10 minutes on a medium heat. Giver it a stir @ 5 minute.

3.  Add chillies and cheese, cover and cook further for 3 minutes. (If you like you chillies half cooked, then add it 2-3 minutes before the Aubergines are done)

4. Reduce the heat to minimum, stir gently, adjust salt and enjoy with rice.

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