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Ingredients:
1 ea Onion
4 ea  Shallots
2 ea  Garlic clove
1 ea  Eggplant
6 ea Carrot
3 ea Thai chile
1 ea  Bell pepper
12 ea Baby corn
20 ea Long Beans
1/4 cup  Oil
1/3 cup Chili sauce
 Salt and Pepper to taste

Preparation:
1.  Grind onion, shallots, and garlic in a  food processor into a smooth paste.  Slice the carrots, chiles, eggplant,  and green pepper and cut the beans into short lengths. 

2.  Heat the oil in a large pan and sauté the onion paste for three to four minutes, then add the vegetables and stir-fry five to six minutes.  Add the chili sauce, season to taste with salt and pepper and continue to cook for another two to three minutes, stirring frequently. 

3.  Serve immediately.