Fried eggplant with tomatoes

Overview

To be honest, there are so many ways to eat eggplant, but this one is really unique. This dish is also great when used with noodles and rice. . .

Prepare the ingredients and clean them. .
Turn on the stove, skewer the tomatoes onto a chopstick that is not usually used, and roast them over the fire. The skins of the roasted tomatoes will be peeled off easily.
Peel off the skin of the eggplant (be careful when peeling, I peeled off a small piece of skin on my thumb today) and peel off the skin of the tomatoes. . .
Chop the tomatoes into small pieces. Slice the garlic cloves and cut the green onions into small sections.
Cut the eggplant into shreds as shown in the picture.
Put oil in the pot.
Add garlic and onion and saute until fragrant. . . .
When fragrant, add tomatoes. . . .
After the tomatoes become mushy. .
Add the eggplant and stir-fry for a while.
Add a little thirteen incense. . . . Continue to stir-fry the eggplant for another minute. . .
Then pour some boiling water. . . Just cover the eggplant. . . Cover, bring to a boil, then turn down the heat and simmer for ten minutes. .
After ten minutes, open the lid of the pot and turn on high heat to drain away the water. . .
After the water is gone, turn off the heat and add appropriate salt and fresh vegetables to taste while it is still hot, and stir evenly. . . It’s ready to be loaded. . .
Finished product on a plate, attached photo. . .
Finished product on a plate, attached photo. . .
Finished product on a plate, attached photo. . .