1. Wash the eggplants, peppers, and tomatoes separately
2. Eggplant cut into strips
3. Sliced chili
4. Tomatoes are also cut into strips
5. Put a proper amount of oil in the pan, put the eggplant and chili into the pan and stir-fry when the oil is hot
6. At the beginning, the eggplant sucked up the oil at once. Don't add any more oil at this time. You have to be patient and stir-fry slowly over a medium-to-small heat.
7. After stir-frying for a while, I found that the oil was slowly being spit out by the eggplant
8. When the eggplant is sizzling, add a little soy sauce to color it, stir-fry evenly, and take it out of the pan
9. Pour the oil in another pot, put the ginger and garlic in the pot and saute
10. Then pour the tomatoes into the pot and stir fry to make the soup
11. Then pour the stir-fried eggplant and chili into the pot together
12. Stir-fry evenly, add salt and monosodium glutamate, and get out of the pot
