2. Peel and dice eggplant, dice green pepper and mince garlic for later use.

3. put a spoonful of salt into the eggplant block and mix well, then marinate for ten minutes.

4. Pour off the excess water pickled in eggplant, and then sprinkle with appropriate amount of corn starch and mix well.

5. Take a clean small bowl, then add corn starch, sugar, chicken essence and soy sauce in turn, then pour half a bowl of water and make a bowl of juice.

6, put the right amount of oil in the pot, when the oil temperature is 50% to 60% hot, add eggplant and start frying.

7. Fry until the surface of eggplant is golden, and remove it for use.

8, another clean pot, pour a little oil. When the oil is hot, add tomato sauce and stir-fry the minced garlic to give a fragrance.

9. Pour the eggplant into the pot and stir fry.

10, stir-fry the green peppers in the pot.

1 1. Pour the bowl juice into the pot, then collect the juice on high fire and stir it evenly, then pour a little sesame oil and take it out of the pot.