Karuruya eggplant and bacon stewed tomatoes

Trim the stems off the Karuya eggplants and cut them into bite-sized pieces.
Sprinkle lightly with salt and let sit for about 10 minutes, then wipe off the excess moisture with a paper towel.

Fry in hot oil for 4 minutes and remove to a tray

Chop the onion into chunks and cut the bacon into strips

Heat 1 tablespoon of olive oil in a pan and fry the garlic and chili pepper. When the garlic becomes fragrant, add the bacon, and when it starts to brown, add the onion

Stir fry slowly over low heat until the onions are soft, then add the fried eggplant, tomato sauce and water and mix well

Once [5] has boiled, add the finely chopped basil leaves, olives, and lemon juice and simmer gently until done