1. Wash eggplant, cut it into hob blocks, sprinkle some salt evenly and marinate 10-20 minutes.

2. Wash green peppers and tomatoes and cut them into pieces.

3. Some parts of garlic are sliced and some are chopped.

4. Squeeze the water out of the pickled eggplant, so that the eggplant can eat less oil.

5. After the pot is hot, add a proper amount of peanut oil, and then add garlic cloves to stir fry.

6. After smelling garlic, put in the dried eggplant and stir fry over medium heat until the eggplant becomes soft and discolored.

7. Add green peppers and tomatoes, add a spoonful of sugar and appropriate amount of salt to taste, stir-fry evenly over high fire, add a little hot water in the middle and stir-fry tomatoes to soften, and red soup appears.

8. Sprinkle chopped garlic before cooking.