1. Cut eggplant into hob blocks, peel potatoes, cut hob blocks, cut green peppers into small pieces, and mash garlic for use.

2. Add a proper amount of water to the dish, which is less than eggplant. Pour in eggplant, add 1 spoon of salt and soak for 10 minute, and squeeze the eggplant dry for later use.

3. Pour oil into the pot, pour potatoes, fry over medium heat until the surface is golden yellow, and remove the oil control.

4. Then pour in the eggplant, fry thoroughly, and remove the oil control.

5. Leave a little base oil in the pot, pour in green pepper and stir-fry until soft, then pour in potatoes and eggplant respectively, add 1 tablespoon soy sauce, 1 tablespoon salt and season with a little monosodium glutamate. Stir well and serve.