Finely chop the onion and garlic, and roughly dice the tomatoes, eggplants, green bell peppers, and eryngii mushrooms.

Add the olive oil and chopped garlic to a frying pan and start heating the pan on low heat. Then, add the chopped onions and brown rice sake lees in order to stir fry.

Next, add the diced eggplants, green bell peppers, and eryngii mushrooms, and continue to stir fry it all. Then, add the diced tomatoes and quickly mix in the stir-fried ingredients. Lastly, sprinkle salt and cover the lid to let it all simmer. Use a wooden spatula to stir once in a while to prevent burning. Continue to simmer until it’s all well done.