1. Wash the purple long eggplant and cut into pieces with a hob.
2. Soak the chopped eggplants in cold water for 10 minutes, pick up and drain.
3. Chop roast duck legs into small pieces.
4. Cut green and red peppers into small pieces; cut onion and garlic into cubes for later use.
5. Without oil in the pot, pour the eggplant and stir dry.
6. Stir-fry until the eggplant is soft and moisture-free, set aside.
7. Heat oil in a pot, sauté onion and garlic diced.
8. Pour in the eggplant and stir well.
9. Pour in roast duck, add salt and light soy sauce, stir-fry; pour in 1 tablespoon of water and simmer for minutes.
10. Pour in the green and red peppers and fry until broken; adjust the flavor and serve.
