tomato

aubergine

loofah

Chopped green onions

Stewed eggplant with tomato and towel gourd

All materials are cut into hob blocks. Tomatoes can be blanched in boiling water with a cross knife and peeled, or they can be cut directly.

Spread the eggplant flat on the plate and cover it with plastic wrap. Put it in the microwave oven for 4-6 minutes to see if the eggplant is hot and soft. It doesn't matter if it's a little harder. We'll stew it later.

Be careful not to be scalded by steam when taking out the plastic wrap, and put it aside to dry for a while.

Saute chopped green onion in a little oil, add tomato pieces and stir-fry until the juice becomes soft.

Stir-fry the loofah for a while, stir-fry the eggplant pieces, add a small bowl of water and start stewing.

Stew the loofah until it is soft, and both eggplant and loofah are soaked in tomato juice. Collect juice over high fire and season with salt.