How to cook eggplant as follows

1. Wash the eggplant, cut it into hob pieces, sprinkle some salt evenly and marinate for 10-20 minutes.

2. Wash the green peppers and tomatoes and cut them into pieces.

3. Slice some of the garlic and mince some of it.

4. Firmly squeeze the water from the pickled eggplant, so that the eggplant will eat less oil.

5. After the pan is hot, add an appropriate amount of peanut oil, then add garlic cloves and sauté until fragrant.

6. When the garlic smells fragrant, add the dried eggplant and stir-fry over medium heat until the eggplant changes color and becomes soft.

7. Add green peppers and tomatoes, add a spoonful of sugar and an appropriate amount of salt to taste, stir-fry evenly over high heat, add a little less hot water to stir-fry the tomatoes until they soften and a red soup appears.

8. Sprinkle chopped garlic before serving.