Potato stewed eggplant

Overview

How to cook Potato stewed eggplant at home

Fry the potatoes until golden brown on both sides and set aside.
Fry the eggplant until golden brown on both sides.
Preheat the oil in the pan, add the onion, ginger and garlic and saute until fragrant.
Add green and red pepper and stir-fry.
Add potatoes.
Add eggplant and stir-fry.
Pour in a spoonful of cooking wine.
Pour in a spoonful of light soy sauce.
Pour in a spoonful of balsamic vinegar.
Pour in a spoonful of oil and simmer for 3 minutes.
Add a spoonful of salt, simmer for 2 minutes, and reduce the juice over high heat.
Finished product picture.