How to make braised eggplant?

Many people like to eat braised eggplant, so how to make braised eggplant delicious? Here is an introduction:

Braised Eggplant Ingredients

Two eggplants, one green pepper, one tomato, garlic cloves, salt, sugar, and peanut oil.

Braised eggplant method/steps

Wash the eggplant, cut into dice, sprinkle some salt evenly on it and marinate for 10-20 minutes.

Wash and cut the peppers and tomatoes into pieces.

Slice some of the garlic and mince some of it.

Squeeze the water out of the pickled eggplant so that it can absorb less oil.

After the pan is hot, add appropriate amount of peanut oil, then add garlic cloves and sauté until fragrant.

When you smell the garlic, add the drained eggplant and stir-fry over medium heat until the eggplant changes color and becomes soft.

Add green peppers and tomatoes, a spoonful of sugar and appropriate amount of salt for seasoning, stir-fry evenly over high heat. Add a little hot water halfway through the process until the tomatoes become soft and red soup appears.

Sprinkle with chopped garlic before serving.

Precautions

1. There are two ways to cook eggplant without wasting oil: one is to cut the eggplant into pieces, marinate it with salt for more than ten minutes, and then squeeze out the salt water before cooking. The other is to cut the eggplant into pieces and dry-fry it in a pan to remove the moisture of the eggplant before cooking. However, I think method 2 seems a bit abusive to my pan, so I often choose method 1.

2. When roasting eggplant, do not peel it if it is tender enough. The eggplant skin contains a substance called solanine, which is mainly contained in the skin. Solanine is also called solanine. Appropriate intake is beneficial to the human body. It is a strong anti-cancer substance and is very beneficial for the human body to prevent and fight cancer.