1. Wash eggplant and bell pepper and cut into strips and blocks. Soak mushrooms, wash and cut into pieces.

2. Hot pan cold oil, saute mushrooms, pour eggplant, stir fry together for several times, and add a little salt.

Step 3 add water. Cover the pot and stew 10 minutes.

4. Pour in the sweet pepper, stir-fry until the sweet pepper is cut off, and then take the pot.