The tomato-roasted eggplant is super delicious, and the bibimbap and noodles are invincible! My favorite way to cook eggplant. To be honest, I don’t know why I’m posting this again...but it’s really delicious. Every time I make this dish, I feel like I’m amazed by my own cooking skills. Cut the eggplant into hob pieces, add a spoonful of salt, mix well and marinate for half an hour until the eggplant is watery. Wash the eggplant twice with water and squeeze out the water from the eggplant. Cut the tomatoes and green peppers into pieces. Slice the garlic and squeeze out the water. Add three tablespoons of starch to the eggplant and mix well until the starch sticks to the surface of the eggplant. Heat the oil in the pot until it smokes slightly, then add the eggplant. Fry until the eggplant becomes soft. Remove the oil immediately and start making the sauce: three spoons of starch, two spoons of light soy sauce, one spoon of dark soy sauce, half a spoon of chicken essence, two spoons of chicken essence. Mix sugar and half a bowl of water. Leave a little base oil in the pot. Pour in tomatoes and green peppers. Add half a spoonful of salt. Stir-fry over low heat until tomatoes produce juice. Then add eggplant and stir-fry evenly. Stir the sauce evenly and pour it in. In the pot, add garlic slices and stir-fry until the soup thickens and coats the eggplant and tomatoes. After turning off the heat, you can drizzle a little sesame oil and it's ready to serve.