2. Seeds of green pepper and red pepper are removed and cut into slender strips;

3. Heat the wok, put the oil to 60% heat, pour the eggplant, stir-fry the green pepper for a while and pour it into the colander;

4. Leave a little oil in the wok and add garlic, Jiang Mo and chopped green onion;

5. Pour in eggplant, green pepper, boil rice wine, add a little water and seasoning, stir fry a few times;

6. thicken with wet starch and pour with sesame oil, and serve.