Cut slits all over the aubergine and push
a slice of garlic into each slit.
Place the aubergine and the whole bell
peppers in a baking dish and bake. turning regularly to brown evenly,
for 45 minutes or until all are very soft. Set aside to cool.
Cut the stem off the aubergine and with
your fingers or a paring knife, peel off the skin.
Shred the flesh, discarding any big lumps
of seeds.
Place the aubergine in a bowl with the
garlic slices.
Peel the skin off the bell peppers and
discard the stems, cores and seeds.
Cut into long, thin strips and add to the
aubergine.
Add the tomato, Nuoc Mam sauce, rice wine
and olive oil and toss to mix well.
