Tomato roasted eggplant is a home-style dish in the Lu cuisine, round eggplant northern cultivation more, so the northern people like to eat round eggplant. Eggplant nutrition, but also rich, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. With heat to stop bleeding, swelling and pain effects; tomatoes sweet and sour thirst, stomach and digestion. Persimmon pepper is crisp and refreshing. This dish is delicious, rich in flavor, sweet and sour moderate, young and old savory. It is a home-cooked dish with a variety of health functions. Follow me to see the detailed practice of tomato and roasted eggplant.

Steps

1. Eggplant washed and cut into rhombic pieces

2. Tomatoes cut into large pieces, sliced peppers spare.

3. Heat oil in a pan,

4. Pour the eggplant pieces into the pan and stir fry.

5. Add salt and stir-fry until the eggplant becomes soft, add tomatoes and continue to stir-fry.

6. Stir fry until the tomatoes are soft, add sugar and soy sauce and continue to stir fry evenly.

7. Put in the green pepper stir fry evenly, hook into the thin thickening add garlic stir fry can be.

Tips

Adding salt to the eggplant when sautéing can make the eggplant sauté out of the water, and can reduce the amount of oil.