Slice eggplants in half and bake in the oven for 10 minutes or until the skin turns brown. Let it cool and then chop.

Sauté onion and butter until it turns translucent. Then mix in garlic and stir until brown but not burn.

Pour in the rest of the ingredients except baked eggplants and cover them in water. Press stew setting.

Let it sit for about 20 minutes and after it is done, pour in potato starch slurry.

Mix eggplants and serve.