Cut the aubergines and onions lengthwise and then into oblique slices.

First fry the eggplant in plenty of oil in the wok until crispy and brown. Drain in a colander.

Fry the onions in the same oil, then shortly cut the peppers (with seeds). Then briefly bake the curry and pandan leaves. Set everything aside for later use.

Cook herbs and vinegar for 10 minutes on low heat. After caramelizing, remove the ANP from the heat and mix the onions, peppers and leaves with the eggplant into the mixture