CHILI SARDINE EGGPLANT. Fry 2 cups chopped tomatoes and 6 cups chopped eggplants until soft. Add one large can Ligo Premium Extra Hot Sardines (red can), 3 tablespoons calamansi, one tablespoon Earth Flavors crunchy garlic, 2 tablespoons brown sugar, and 1/2 tablespoon finely chopped red siling labuyo. Cook for a few minutes, then gently mix in 4 eggs and cook in residual heat. Serve with steamed rice or use as filling for Breville jaffles (or use any bread you wish in a sandwich or pie maker).