Ingredients for making double eggplant mixed vegetables: 2 long eggplants (about 500 grams), 1 tomato (about 200 grams), 50 grams of green pepper, 15 grams of garlic, 1 tablespoon of olive oil (or other edible vegetable oil)

(15ml), 1 tsp soy sauce (5ml), 2 tsp vinegar (10ml), appropriate amount of salt, 1/2 tsp sugar (3g), a small amount of black pepper, a small amount of chicken essence. Method: 1. Wash the long eggplants, remove the stems and peel them.

(You can do it without peeling it), steam it in a steamer or microwave (it becomes soft and can be pierced with chopsticks), let it cool, tear it into thin strips with your hands, and put it in a bowl for later use.

2. Wash the tomatoes, blanch them in boiling water, peel them and cut them into small pieces; wash the green peppers, remove their seeds and tendons, and cut them into small pieces.

3. Put the chopped bananas, green pepper pieces and garlic into a stone mortar.

4. Use a stone pestle to mash all the ingredients.

5. Add olive oil, soy sauce, vinegar, sugar, salt, black pepper, and chicken essence to the mashed tomato juice to taste. Pour the seasoned tomato juice on the tomato strips and mix well when eating.