1. Wash the eggplant, cut it into hob blocks, sprinkle some salt evenly and marinate it 10-20 minutes.

2. Clean green peppers and tomatoes and cut them into pieces.

3. Some parts of garlic are sliced and some are minced.

4. Squeeze the water from the marinated eggplant, so that the eggplant can eat less oil.

5. After the pan is hot, put a proper amount of peanut oil, and then add garlic cloves to saute.

6. After smelling the garlic, put in the eggplant that has been dried, and stir-fry over medium heat until the eggplant becomes discolored and soft.

7. Put green peppers and tomatoes, add a spoonful of sugar and a proper amount of salt to taste, stir-fry evenly over high fire, and add a little less hot water to stir-fry tomatoes in the middle to soften and appear red soup.

8. Sprinkle chopped garlic before cooking.