Home-cooked eggplant------delicious and not greasy

Overview

The colorful pepper enhances the color, the garlic aroma enhances the flavor, and the roasted eggplant is delicious and not greasy.

Ingredients: red pepper, green pepper, eggplant, onion, garlic cloves.
Cut the eggplant into 2cm square pieces, remove the seeds from the red and green peppers and cut them into pieces, chop the onion into mince, and smash the garlic into mince with a knife.
In a bowl holding garlic, add salt, light soy sauce, oyster sauce, starch, water and make a sauce. Set aside.
Turn on the heat, pour oil into the pot, add onions, and sauté until fragrant. The minced onions turn yellow and emit fragrance.
Add the eggplant pieces and stir-fry for a while to allow the eggplant pieces to absorb the aroma of the oil and onions in the pan.
Add just enough water to cover the eggplants.
Sprinkle with pepper powder, stir evenly with a spatula, cover and simmer for a while.
When the eggplant is nine ripe and the water in the pot has reduced, add red and green pepper cubes and stir-fry evenly.
When the bell pepper pieces are just broken, add the sauce along the side of the pot, stir-fry quickly over high heat, and let the soup evenly coat the eggplant.
Turn off the heat and serve.