1: Sear half a diced onion and half minced garlic in a pan.
2: Add the canned sardines and simmer, breaking them into smaller pieces.
3: Add some fresh diced onions and a squeeze of lime.
4: Season with salt, pepper, and tobacco sauce to taste.
5: Slice the eggplant, season, and sear over high heat.
6: Serve the sardines and veggies with rice and a side of seaweed.
