Braised eggplant

Overview

Eggplant is in season, and there are so many ways to eat eggplant. Never tire of eating.

Chop onion, ginger and garlic
Cut pepper tomatoes and set aside
Wash the eggplant and cut it into cubes, rinse with water and pour out the black water, then marinate with appropriate amount of salt for a while
Put an appropriate amount of oil in the pot, heat it up, and pour out the water from the pickled eggplants. Heat the oil to 70% heat, add eggplant and fry
Wait until the eggplant becomes soft and brown, then set aside
Pour out all the oil without leaving any base oil, add onion, ginger and garlic and stir-fry for a while
Add tomatoes and peppers, stir-fry until red juice comes out
Add eggplant and stir-fry
Prepare a small bowl and make the sauce. Add two spoons of light soy sauce, a spoonful of vinegar, a few drops of dark soy sauce, a spoonful of sugar, an appropriate amount of sesame oil, an appropriate amount of starch, and an appropriate amount of water. Stir into a sauce for thickening
Pour the sauce into the pot, thicken the sauce and serve
Finished product