1. Peel the eggplant and cut into hob pieces, mix well with a spoonful of salt and marinate for 10 minutes
2. The tomatoes are blanched with boiling water to peel off the skin
3. Then cut into smaller pieces
4. Chopped green garlic
5. Use your hands to squeeze the water in the eggplant for a while
6. Heat the pan with cold oil and put it in the large saucepan and fry it to change the color
7. Pour the eggplant and stir fry
8. Stir-fry over medium heat to get the water out, and stir fry to avoid smashing the pot
9. Seeing less water, eggplant wilting
10. Add crushed tomatoes and stir fry evenly
11. Add a little boiled water and cook for 2 minutes, add sugar and salt to taste, and cook for another 2 minutes
12. When the soup is right, add chopped green garlic and stir well.
Tips:1. Salt can reduce the intake of fat in eggplant.
2. When frying the eggplant, stir the moisture of the eggplant to dry it a bit, so that the next step will be better.
