1. Peel and cut eggplant, add seasoning, marinate for a while, then mix with dry flour and set aside.

2. Put a proper amount of flour and water into a container and stir evenly into a paste. Then put the eggplant mixed with dry flour and fry it in the oil pan until it is brown.

3. Cut the tomatoes into small pieces. Onion, ginger and garlic, cut into small pieces.

4. Heat the wok with oil. Put ginger, garlic, onion and tomato into the wok in turn, and put a little water when the tomato pieces are cooked. Add some salt, then put the fried eggplant in, simmer for a while, and then take it out when the water in the pot is basically dry.

I think this method is delicious, and I haven't been tired of eating it for more than ten years.