Fried eggplant with tomatoes

Overview

Slightly sour, salty and delicious, it goes well with rice.

Cut tomatoes into small pieces.
One purple eggplant.
Peel and cut into three finger length strips.
Heat an appropriate amount of oil in a pot, stir-fry ginger, garlic, and pepper until fragrant.
Add the tomatoes and turn over a few times.
Add the eggplant strips and stir-fry twice.
Season with appropriate amount of salt and chicken essence.
Stir well, turn off heat and serve.
Finished product.
Finished product.