1. Wash eggplant and tender pumpkin
2. Cut the eggplant into pieces with a hob, add a little salt and marinate for 10 minutes
3. Tender squash cut into thick slices
4. Squeeze the water from the marinated eggplant
5. Put oil in the pan and fry the eggplant over low heat
6. Add minced garlic and sauté until fragrant
7. Add the pumpkin and stir fry, add a little water and simmer for 3 minutes
8. Add salt, cooking wine and light soy sauce to the pot
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