Tomato and Eggplant Salad

Garlic-seasoned tomato and eggplant salad

1 Japanese eggplant
1 tomato
2 T sweet (summer) onions, minced or sliced as thin as paper, and/or ¼ t finely minced garlic

Wash the eggplant and tomato. Prick the eggplant with a fork and put it in a microwave-safe container, cover, and cook it in the microwave for 90 seconds on high (or until soft). Alternately, slice it lengthwise, then in half, and steam it until soft in a steamer on the stove. Set aside to cool. 

Make the dressing:

1 T olive oil
1/3 T apple cider vinegar or balsamic vinegar (or a mixture of both)
¼ t tobanjan (Chinese hot chili pepper sauce) 
soy sauce to taste

Cut the eggplant lengthwise in half, and then slice each half into half-circles. Mix with dressing and refrigerate for 30 minutes or more.

Shortly before you want to serve it, cut tomatoes into thin wedges, and mix them in with the eggplant. 

Add:

Salt to taste