I haven't cooked these three ingredients together, usually eggplant with beans or eggplant with tomatoes.

Baked eggplant with tomatoes

foodstuff

500g of eggplant, 200g of tomato, 20g of red bean paste, one pickled pepper, one ginger, one shallot, three cloves of garlic, proper amount of oil, 0/5g of light soy sauce, 5g of oyster sauce, 3g of balsamic vinegar, 5g of starch and a few drops of sesame oil.

Production steps 1, peeled tomatoes and diced, cut as small as possible.

2, eggplant cut into strips about 8 mm to 1 cm square.

3, shallots, onions, ginger, garlic are all cut into pieces, pickled peppers are also cut into pieces, and red oil bean paste is better to use after being chopped.

4. Make a bowl of juice, add15g of soy sauce, 5g of oyster sauce, 3g of balsamic vinegar, 5g of starch (corn starch or potato starch can be used) and a few drops of sesame oil to half a bowl of water, and mix well.

5. Wash the pan and boil off the steam, then pour the eggplant directly, stir-fry it slowly with medium and small fire. After stir-frying for a while, the water will soften. It is recommended to do it in a non-stick pan. This step must stir-fry the eggplant softly, so as to ensure that it is delicious with little oil. After stir-frying, it will be taken out of the pan for use.

6, add a little oil to the pot, add red oil bean paste, onion, ginger, garlic and pickled pepper and stir-fry together.

7. Add tomatoes and stir fry.

8. Add the stir-fried eggplant and stir well, then add the bowl juice prepared in advance and turn it over a few times to thicken it.

9. Sprinkle with chopped green onion and eat!

Nutritional value of eggplant

1. Eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2. The content of vitamin P in eggplant is very high, and every100g contains vitamin P750. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.

3. Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. Especially purple eggplant has higher vitamin content. It can inhibit the proliferation of tumor cells in digestive tract.

4. Vitamin C and saponin contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars put forward the method of "lowering cholesterol 12", and eating eggplant is one of the methods.

5. The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.