Shallow fry the aubergine in oil and keep stirring until it is golden brown, set aside.
Dice the tomatoes, put in food processor or blender, and pulse.
In a sauce pan bring the tomato sauce to a gentle boil.
With a fork, mash the aubergine, then add to the simmering tomato sauce.
Add lime juice and garlic, stir and remove the pan from heat.
Liquefy the peanut butter in some water and add to the previous mixture.
Add the diced green onion and mix well.
Chill in your fridge and serve with pita bread.
Enjoy!