1. Wash the eggplants and peppers, drain them, and wash the coriander and set aside.

2. Add oil to the pot. When the oil is hot, fry the eggplant in the oil. Then add the chili and stir-fry until it changes color. Add soy sauce and stir-fry for one minute. Add water to cover the eggplant. 2/3 is enough.

3. Stew over low heat. Use chopsticks to pierce the base of the eggplant. When it is pierced with slight force, add the coriander. The coriander needs to be soaked in the soup. You can place the eggplant on top of the coriander. Stew together with the eggplant. When the eggplant base can be easily pierced with chopsticks, remove from the pot.