1. Cut the eggplant into sections, sprinkle with salt and marinate for 10 minutes; cook the peas in boiling water

2. Heat the frying pan and pour in the oil, put in the marinated eggplant sections and stir fry for about 3 minutes until the eggplant turns colorful and soft

3. Season with a little bit of soy sauce, if the eggplant is relatively dry, you can add a little bit of water, and then add in the peas and stir fry well to get out of the pan. If you like spicy food, you can add some chili pepper rings