1. Peel the eggplant and set aside tomatoes
2. Cut eggplant into strips
3. Diced tomatoes
4. Garlic slices
5. Add eggplant strips to cornstarch and mix well
6. Put it in a frying pan and fry until the skin becomes hard and remove
7. Put in a bowl and set aside
8. Heat oil in a wok, add chopped green onion and ginger and stir fry until fragrant
9. Pour the tomato chunks and stir fry
10. Put salt and sugar
11. Stir fry until soft
12. Pour the eggplant strips
13. Stir and stir well
14. Sprinkle in garlic cubes and chicken essence and stir well out of the pot
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