Dolom Datsi- The Vegan version (Aubergine with Soya cuisine)

Here is the second recipe of my Aubergine Adventure (Brinjal overdose :( lol). May I present to you the Vegan version of Dolom Datsi :P. (Check the previous recipe for Dolom Datsi/Aubergine with cheese)
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;

260 gr. Aubergine
1 Tomato
1 Chilli Peperoni
1 Tbsp. generous amt. Margarine
200 ml Water
5 Tbsp Soya cuisine
Salt to taste

1. Wash and cut the veggies. Aubergine into stripes, tomato into slices, and chilli into quarter.

2.Transfer the Aubergine and tomato into a pot, pour in water and add margarine & salt. Cover and cook for 10 minutes on a medium heat. Giver it a stir @ 5 minute.

3.  Add chillies and stir in soya cuisine, simmer for 3 minutes.

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

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