first step

1. Slice the eggplant, cut the thin eggplant in half, cut the thick eggplant in half, remove the seeds from the colored pepper, cut into pieces, cut the small melon into pieces 1.5cm-2cm thick, cross the tomato head, blanch and peel it in boiling water, cut into large pieces, and cut the onion into large pieces. Chop garlic.

Second step

2. Heat the cast iron pan, add sesame oil to saute onion and minced garlic, and add all kinds of cut materials to copy. After the material is softened, add tomatoes and stir well.

Third step

3. Add salt and pepper, mix well, cover and simmer for 20 minutes on medium heat, open the cover to collect juice, add onion, and set the plate.

knack for cooking

Sprinkle some chopped green onion, coriander leaves or herbs on the top of the dish.