My mother makes eggplant, which is really ordinary eggplant. With little oil and some simple ingredients, we can eat delicious food. We dug out bowls of chopped green peppers from rice and mixed them with red tomato juice. It looks beautiful! I can finally show off in an ostentatious manner. Haha, eating midnight snack is not to protect society, but to thank my mother ... Materials: round eggplant, tomato, green pepper, fresh garlic, salt, oil and pepper. Practice steps: the first step. Four essential ingredients of home-cooked eggplant: eggplant, pepper, tomato and fresh garlic. Step 2: Wash the eggplant, keep the skin, cut it into small pieces, rinse it with clear water and take it out. Step 3: Stir-fry Zanthoxylum bungeanum: Pour in a little more oil than usual, and sprinkle with Zanthoxylum bungeanum granules when the oil temperature is low. Step 4: When the oil temperature rises to smoke and the fragrance of pepper particles is fully stimulated, take it out and throw it away. Pour it in quickly. Pour the eggplant. Step 5: Stir-fry eggplant pieces with high fire to make them oil evenly, and then add proper amount of salt and soy sauce. Step six. Add the right amount of salt and soy sauce. Step seven. Pour in water, basically submerge half of the eggplant, and cover the pot. Step eight. Use this time to cut tomatoes and green peppers respectively. Step nine. Uncover the lid and fold it on the eggplant. Don't turn it over yet. Step 10. Continue to cover the pot and simmer on medium and low heat. Step eleven. The simmering time is basically 4 or 5 minutes, just enough to peel garlic and chop it into minced garlic. Step 12: Open the lid and mix all the materials evenly. At this time, the eggplant has been stewed soft and the soup is basically dry. Step 13. Sprinkle with garlic powder. Step 14. Stir-fry for 1 2 minutes. Turn off the heat when garlic smells ~ ~