1. Eggplant 2g, tomato 2g, beans 1g, oil 1g, soy sauce 1g, salt 1g, soy sauce 2g and minced garlic 1g.

2. Wash eggplant, cut it into oblique slices, wash and slice it, remove both ends of cowpea, wash and cut it into even sections.

3. Grease the pan with a little oil, not too much, just moisten the bottom of the pan, add the cut eggplant evenly, fry with low fire until both sides change color, and then serve.

4. Pour 2 tablespoons of oil into the pot, and add minced garlic to smell.

5. Stir-fry until it changes color.

6. Return the eggplant to the pot, add salt and stir-fry evenly.

7. Add soy sauce and soy sauce and stir-fry evenly.

8. Add a little boiling water, then cover it and stew for a moment. A little boiling water is enough.