1. Wash the ingredients, cut green peppers and red bell peppers, and mince garlic.
2. Peel the tomatoes, cut into pieces and set aside.
3. Peel the eggplant and cut into pieces with a hob.
4. Add a little salt and mix well. After marinating for 30 minutes, discard the marinated water.
5. Add the right amount of starch to the marinated eggplant and stir until the surface of the eggplant is evenly covered with thin starch.
6. Make seasoning sauce: white sugar, braised soy sauce, corn starch, appropriate amount of water, and mix thoroughly.
7. Relax the oil in the pot, heat it to 70% heat, add the eggplants, and fry on a medium-to-low heat until the shape is set.
8. Remove the oil control.
9. In a separate pot, heat with a little oil, add minced garlic and fry until fragrant, add tomatoes and fry until soft, add tomato sauce and stir fry evenly.
10. Add the fried eggplant, green and red pepper and stir-fry, pour in the sauce, and stir-fry evenly over high heat.
11. Out of the pot, serving on a plate.
