1. Wash the eggplants, green and red peppers, shred them and set aside.
2. Heat the oil in the pan, add the chopped green onion and sauté fragrant, add the shredded eggplant and stir-fry until soft, add salt, oyster sauce, thirteen incense, soy sauce and stir-fry well, add shredded green and red pepper and stir-fry, add minced garlic and stir well.
3. Put it out of the pot and serve it on the plate.
