1.    Boil your eggplants until soft but firm. Drain the water and set it aside.

2.    In a sauce pan, heat up some oil on medium heat.

3.    Sauté the onion until they are translucid. Add the green onions while stirring.

4.    Once your green onions have softened, add your spices and tomatoes while stirring occasionally.

5.    Once the tomatoes are cooked, add the dry fish, eggplants. Stir.

6.    Add the water and basil. Stir. And let it simmer on low heat boil for 20 minutes.