Tofu and Eggplant Stew

This recipe is the healthiest and easiest to make.  Actually, it is a vegetarian meal, and contains all the protein needs for daily body functions. I am pleased to share this recipe in my blog to help people who like to eat healthy and prepare home-cooked meals.
Ingredients:
 12 oz. cubed fried tofu
3 Japanese eggplants or large eggplants
2 cups frozen pineapple
1 /2 cup white onions, finely diced
2 garlic cloves, minced
2 tbs coconut oil
Stew sauce ingredients:
11.8 oz. coconut water
1 tbs honey
2 tsp blackstrap molasses
2 tsp sugar
1 tbs soy sauce
1 tbs vegetarian oyster sauce
1 tsp mushroom seasoning
Salt and black pepper to taste
Dried hot chili (your taste)
Other ingredients:
4 green onions, cut into 2 inch lengths
Directions:
Wash eggplants and cut into big bite pieces. Soak in salt-lemon water to prevent discoloring and to remove some bitter taste (your choice, I usually do not do this step).
Combine the stew sauce ingredients and mix well.
Heat coconut oil and add onions and garlic. Cook for 2 minutes or until fragrant. Add stew sauce and bring to boil.

Add tofu and cook for 5 to 7 minutes. Let the tofu absorb some of the sauce.

Add pineapple and cook the pineapple until almost wilted.
Stir in the eggplants. Mix well and cook until the eggplants are tender. Adjust the seasoning after the eggplants have cooked. Add more salt, black pepper, or sugar.

Stir in green onions. Serve with hot cooked rice.

Tips:
To save time – buy the deep-fried tofu in Asian supermarkets.
Use leek, the white part only, instead of white onions, and chop well, and omit the garlic if you are truly followers of Buddha.