Eggplant can be eaten with tomatoes. Here is the specific method:

Preparation materials: 2 eggplants, 2 tomatoes, 2 spoons of white vinegar, 3 spoons of white sugar, appropriate amount of cooking oil, green onions 1 section, 5 cloves of garlic, 1 spoon of light soy sauce, appropriate amount of salt, 1 tsp of chicken powder, appropriate amount of chopped green onion, appropriate amount of tomato sauce

1. Wash the eggplant, cut into hob pieces and set aside.

2. Add 2 tablespoons of salt to the eggplant, stir evenly, and marinate for half an hour.

3. Wash the tomatoes and cut them into pieces on a cutting board.

4. Cut green onions into chopped green onions and garlic into slices and set aside.

5. Squeeze out the water from the pickled eggplant.

6. Heat oil in a pan, add chopped green onion and garlic slices and sauté until fragrant, add eggplant and stir-fry over low heat.

7. Move the eggplant to one side, add tomato cubes, add white vinegar and tomato sauce and stir-fry evenly.

8. Add sugar and chicken powder and stir evenly.

9. Sprinkle with chopped green onion, take out of the pan and serve.