3 cups milk
1 (7 ounce) package frozen cooked slabs peeled and cubed
8 ounces sliced fried eggplant, sliced
1 cup sliced Tomatoes
1/2 cup sliced green onions
1 tablespoon dried basil
3 tablespoons olive oil
3/4 cup sake
2 tablespoons cornstarch
3 teaspoons crushed pineapple (optional)
Melt the milk in a large saucepan over medium-high heat. Stir in the peeled and diced eggplant, tomatoes, green onions, basil, olive oil, sake and pineapple. Cook, stirring occasionally, for 2 minutes. Reduce heat to medium-low and simmer, covered, for 30 minutes.
Remove pan from heat and stir eggplant, tomato, tomato paste and pineapple into saucepan. Sauté until tomatoes are tender. Cut into wedges. Serve at once.