1. Practice one. Ingredients: 1 eggplant, 2 tomatoes, ginger, garlic, green onion, chicken essence, salt, gorgon powder. Method: Cut eggplant and tomatoes into cubes, prepare condiments, and mash garlic and ginger. Fry the eggplant until golden brown. Pour in oil and heat until smoking, stir-fry ginger, garlic, tomatoes, add eggplant, gordon powder and water and cook for 5 minutes, add appropriate amount of chicken essence, salt, and minced green onion.

2. Method two. Ingredients: 2 eggplants and 1 tomato. Method: Peel the eggplant and cut into strips; tomatoes can be peeled (or not) and sliced. Heat a lot of oil in a pot, add the eggplant, turn on medium heat, add the eggplant and stir-fry, stir-fry for about 3 minutes, then remove and set aside. Eggplant prefers oil, so add more oil. Scoop up the excess oil from the eggplant in the pot, then put a little oil in the pot, sauté the minced garlic until fragrant, add the tomatoes and stir-fry, it doesn't matter if they are a little bit mushy. After one minute, add the eggplant and stir-fry, add salt and a little white vinegar, stir-fry evenly, then add some chopped green onion and serve.

3. Practice three. Ingredients: 1 tomato, 1 eggplant, a little onion, garlic, salt, MSG, vegetable oil. Method: Wash tomatoes and cut into small pieces. Peel, wash and cut eggplant into thin strips and set aside. Slice onions and garlic and set aside. Heat the vegetable oil in the pot, add the onion and garlic, and sauté until fragrant, then add the eggplant and stir-fry. Add salt and thirteen spices and continue to stir-fry, then add tomatoes and stir-fry. After the tomato soup is fried, add the MSG.