1. All ingredients except light soy sauce, salt, sugar and vinegar, all ingredients are ready, shallot and garlic are minced, tomatoes and coriander are washed and cut into pieces and pieces for later use.
2. Wash the eggplant and cut into pieces for later use.
3. Wash the eggplant and cut into pieces for later use.
4. Pour an appropriate amount of oil into the pot to heat up, pour in the chopped green onion and minced garlic respectively to explode the fragrance.
5. Pour in the cut eggplant and stir fry until soft.
6. Pour in the chopped tomatoes and stir-fry evenly. Add 2 tablespoons of salt, 1 tablespoon of light soy sauce, 2 tablespoons of sugar and 2 tablespoons of vinegar, and stir-fry the tomatoes until they become soft.
7. Add the chopped coriander and stir-fry the coriander.
Tips:1. If you like to eat vegetable peppers, you can add colored peppers when the tomatoes become soft.
2. If you don't like coriander, you can use scallions instead or leave it alone.
3. The purpose of adding salt in advance is to make the tomato juice become soft quickly and shorten the time to fry the tomato.
