One small eggplant, cut into about 30 half wedges
Quarter cup of olive oil
Half cup or so of chicken broth
Quarter cup of Hoisin sauce
Half a large tomato, cut into about 8 half wedges
Snack bag stuffed full of cooked rice

Stir fry the eggplant in the olive oil. Add the rest in the order listed above and cook until the juice is absorbed in the rice.