Dice the green pepper, peel and dice the eggplant. Boil the oil in advance. After the pot is hot, add a little more oil, because eggplant likes oil. After the oil is hot, turn off the heat and wait for it to cool down slightly. Finally, add a few peppercorns, fry until brown, take them out and set aside. After cooling, put the cut green peppers and diced eggplants into the oil that has been boiled, and add an appropriate amount of salt, MSG, chicken essence, dumpling seasoning, etc.