Heat cooking oil over medium heat. When oil is hot enough, fry eggplant slices for 3 - 5 minutes or until lightly browned and slightly wilted.
1/4 cup cooking oil, 1 large eggplant
Transfer fried eggplant in a plate lined with paper towel to absorb excess oil. Set aside.
Remove oil leaving approximately 2 - 3 tbsp of oil in the pan. Sauté onions until translucent then add garlic and cook until fragrant.
1 small onion, 3 cloves garlic
Add tomato and cook for 3 - 5 minutes while lightly pressing with back of a spoon to release the juice.
1 medium tomato
Tip in shrimp paste and stir to incorporate. Lower heat to low-medium then simmer for 1 - 2 minutes.
1/2 cup shrimp paste
Add sugar and mix to distribute then pour vinegar and simmer for 1 minute. Do not cover pan with lid and do not stir.
1 1/2 tbsp sugar, 1 tbsp vinegar
Add water and chilis then stir to fully incorporate. let simmer to infuse heat from chilis.
2 tbsp water, 2 pcs green chili, 2 pcs bird's eye chili
Mix in fried eggplant slices and coat with sauce. Simmer for an additional 3-5 minutes.
Remove from pan and transfer in a serving dish. Serve and enjoy. Bon appetit!