Peel and shred eggplant.

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Cut the tomatoes into small pieces.

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Shred green peppers and chop garlic cloves.

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Pour the right amount of oil into the pot. It doesn't matter if there are too many. Eggplant eats oil. When the oil is hot, add the tomatoes and stir-fry the soup.

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Add eggplant and stir-fry until the eggplant is soft. If the pot is dry, add some water. Stir-fry eggplant until soft and add a spoonful of soy sauce.

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Add pepper and continue to stir fry.

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Add minced garlic and salt and continue to stir fry.

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Out of the pot ~

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skill

Don't fry it dry. This dish tastes better with some soup. If it is almost dry, add some water, and it doesn't matter how many times it is added.