Slice long strips of eggplant and soak in cold water for 20 minutes. This is to save oil and will not let the eggplant discoloration.

2.

Heat 2 tbsp oil in a pan.

3.

Drain the soaked eggplants, add them to the pan and sauté on low heat.

4.

Cover and simmer, turning often to avoid mush.

5.

Keep cooking until the eggplant is tender.

6.

Put in the green and red peppers and seasoning stir fry until the green and red peppers broken can be.