First, cut the eggplants into medium to large pieces. Next, slice the onion, tomatoes, and bell pepper.

Then, crush the garlic.

After that, place the eggplant in a pan and pour in the water.

Next, add the onion, garlic, tomatoes, and siling haba. Then, season with salt.

Now, turn the heat to medium and cover the pan.

Let it cook for 5–7 minutes, or until the eggplant starts to soften.

Next, pour in the vinegar and soy sauce.

Then, add the sugar, mushroom seasoning, cooking oil, and sliced bell pepper.

At this point, do not stir immediately. Instead, let the mixture simmer for 1–2 minutes to cook off the raw vinegar taste.

After that, gently mix everything together. Cook for another minute, or until the eggplant is fully tender.

Lastly, turn off the heat and serve hot with warm rice.