How to make minced meat eggplant without frying as follows:

1. Remove the stems of eggplant and pepper and wash them.

Cut the eggplant into slightly thicker strips.

2. Put the eggplant in a large bowl, add a little salt, mix well, marinate for 10 minutes, drain the water, and dry.

3. Heat the pot until the cooking oil is added, add some minced garlic while it is slightly hot.

4. Add minced meat and stir-fry, add a small spoonful of cooking wine, sugar, soy sauce, a little salt and oil.

5. Wash the pot, heat it up, add an appropriate amount of minced garlic and stir-fry until the aroma of garlic smells. Add the eggplant and stir-fry.

6. Add half a bowl of water, and then add a little salt. Add less or no salt. Salt has been added during pickling. Bring to a boil over high heat, then turn to medium to low heat and cook to taste.

7. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic and stir-fry evenly, pour in an appropriate amount of water starch to thicken the sauce, and heat until the soup becomes thick and the sauce is all wrapped around it. Just on the ingredients.