1. Wash the eggplant and cut into cubes, then evenly sprinkle some salt and marinate for 10-20 minutes.

2. Wash green pepper and tomato and cut into pieces.

3. Garlic partially sliced, partially chopped.

4. The marinated eggplant will be hard to clutch the water, so that the eggplant can make less oil.

5. pan hot, put a moderate amount of peanut oil, and then put the garlic cloves burst incense.

6. When you smell the garlic, add the dried eggplant and stir-fry over medium heat until the eggplant is browned and softened.

7. Put green pepper and tomatoes, add a spoonful of sugar and salt to taste, stir-fry evenly over high heat, you can add a little hot water to stir-fry the tomatoes become soft red soup.

8. Sprinkle with chopped garlic before serving.