1. Cut eggplant into thin slices (eggplant is easy to eat oil, and sliced can alleviate this drawback and make it more delicious)
2. Cut tomatoes into pieces and set aside
3. Minced green onion, green pepper strips, minced garlic
4. Stir-fry the eggplant in a frying pan until it becomes soft and the oil comes out, and set aside
5. Use the remaining oil in the pan to fry the tomatoes until the juice is softened, add the onion, minced garlic and chili
6. Add the eggplant and stir fry, add the right amount of salt, monosodium glutamate, 1 teaspoon of pepper oil, and serve
Tips:1. Eggplant is easy to eat oil, and sliced can alleviate this drawback and make it more delicious;
2. The added pepper oil should be rich in fragrance, not just numb.
