1. Wash the long eggplant without air bubbles, cut into hob pieces, add a spoonful of salt, mix well and marinate for 20 minutes.
2. Put an appropriate amount of edible oil in the pot and fry the eggplant over a low heat.
3. Heat oil in another pot, add tomatoes and cut, stir fry evenly.
4. Add chopped green onion and garlic slices and fry until fragrant.
5. Put the soft fried eggplant and stir fry evenly.
6. Add salt, sugar and white vinegar and stir fry evenly.
7. Put it out of the pot and serve it on the plate.
