1. Eggplant is cut into 4cm strips, tomato is cut into small pieces, onion is cut into 4cm pieces, garlic is sliced, and dried pepper is broken for later use.

2. Cool the oil in the hot pot. When the oil is 80% hot, add garlic, onion and dried pepper and stir-fry until fragrant. Add eggplant and stir-fry for 3 minutes, so that the eggplant can fully absorb the oil in the pot.

3. Add tomatoes and continue to stir fry. Add soy sauce and brown sugar and stir well. Cover the pot and stew. When the eggplant is tender, add a little monosodium glutamate.