Braised eggplant is a very homemade dish, I remember every time my mom made it, I couldn't help but eat a big bowl of rice more than a meat dish is three times better.

Prepare the ingredients.

Wash and peel the eggplant (you can leave the skin on if it's a more tender eggplant) and cut into slightly larger pieces. The eggplant will shrink in size as it cooks, so don't cut it too small.

Place the chopped eggplant in a large bowl, sprinkle with a tablespoon of salt, and marinate for 5-10 minutes, allowing the eggplant to become slightly watery, and then gently clench with your hands.

Wash the tomatoes, cut a cross at the top, then put them in boiling water, blanch for 3 minutes, remove the skins and cut into small dice.

Wash green and red peppers, remove seeds and cut into small pieces. (Use with color, omit if not available.)

Make the dressing.

Prepare a clean bowl, put a spoonful of soy sauce, a spoonful of soy sauce, half a spoonful of oyster sauce, half a spoonful of sugar, half a spoonful of salt, three spoons of vinegar, a little pepper, mix well.

Because soy sauce and oyster sauce are salty, salt should be added in small amounts, not too much.

Fry the eggplant.

Add a tablespoon of cornstarch to the eggplant, and a beaten egg mixture, and mix well with your hands between them, coating each eggplant piece with cornstarch.

Heat the oil to 60%, add the eggplant pieces and fry until light brown.

Heat the oil again, add the eggplants and deep fry again, turning with chopsticks, until golden brown, then remove from the pan and place on absorbent paper to absorb the oil.

The fried eggplant is crispy on the outside and tender on the inside, more flavorful than just fried eggplant. If you are worried about too much fat, you can use a non-stick pan with a small amount of oil and fry the eggplant until golden brown.

Cook the eggplant.

Leave a small amount of oil in the pan, of course chopped green onion and garlic sautéed, pour in the tomatoes, stir-frying slightly out of the soup, add the seasoning sauce to boil.

Pour in the green pepper and eggplant, stir-fry over medium-low heat, the soup collected after seven or eight, thickened with cornstarch.

You can taste the flavor, if it is light, you can put some salt, and finally use chicken essence to enhance the freshness, stir-fry evenly can be out of the pot.

Lastly remind you of the eggplant need to do now eat, can not peeled and put too long, otherwise it is easy to oxidize black, taste worse.