[thai] Nam Prik Num (hot Sauce)

Grill, barbecue, or char the garlic, whole shallots, chilies, and tomatoes until the skins just start to turn black. Skin and quarter the tomatoes and discard the seed pulp. Put the eggplant in a small saucepan, cover with water and simmer until barely cooked (they should still be firm). Place all the ingredients in a mortar and pestle or food processor and process to a coarse paste. Taste for balance: the sauce should be hot and sharp. If too hot add a little more sugar and lime juice (and possibly a little more fish sauce). This will keep 3-4 weeks in a refrigerator.