1 eggplant, 1 tomato

1 pepper, 5 or 6 cloves of garlic of medium size

Appropriate amount of vegetable oil and salt

Minimally cooked eggplant without oil-a healthier method with less oil

1. Preparation: cut eggplant, tomato and pepper into hob pieces, pat garlic loosely and chop it. First of all, I use round eggplant, and it is relatively large. If I use other kinds, I need to adjust the dosage according to the size!

tomatoes and peppers are of medium size.

2. put a little more oil in the pot than usual cooking. if you put more oil in cooking at ordinary times, follow that standard.

When the oil is 8% hot, add the eggplant and stir-fry it on medium heat

3. Turn the eggplant frequently to avoid burning the bottom of the pot, but not too often.

At first, the eggplant will absorb oil, and then it will spit out oil. Don't worry

You can press the eggplant with a shovel in this process. If the eggplant pieces are large and thick, this step can't be omitted

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It's a long process from the time when the eggplant is put into the pot to the time when it is browned. Don't worry too much. Pressing the eggplant lightly with a shovel can shorten the time, but don't use too much force, it will crush the eggplant.

5. Add the tomatoes and peppers and fry until it is broken (if you don't put the tomatoes and peppers, this step can be omitted)

6. Add salt

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