Cut the eggplant into bite-sized chunks. Wrap with plastic wrap and microwave for about 4 minutes until wilted. Remove the wrap and lightly stir. The residual heat will evenly wilt all of the eggplant. Let cool.
Mix the sauce from Step 1 with the sardines until the sardines are completely coated in the seasonings. Garnish with the chopped leek and enjoy.
This time, I used a large eggplant. If using thin eggplants, you may need to use 2 or 3.
Story Behind this Recipe
I whipped this up with ingredients I had at home for my friend who is a big drinker She thought it was great, so I wrote this recipe.