Prepare the fried eggplant oil in the pan and preheat the medium heat.
Wash the eggplant and cut into strips. Put it in a frying pan and soften it, and pick up the oil.
Cut the tomatoes into small pieces and chop the garlic into mince.
Leave a little bit of base oil in the fried eggplant pot, just a little bit (because the eggplant is very oily, the fried eggplant still has a lot of oil left, it is enough). Under the fire, stir the tomatoes to a soft surface. After the tomato juice is exuded, add a spoonful of tomato sauce, stir well, pour in the soy sauce, try salty and sweet, and add sugar. (Ketchup itself is already sweet, so add sugar when you finally debug)
Pour the fried eggplant and continue the medium heat. After the taste of the eggplant and the tomato are mixed, the lower half of the minced garlic is mixed and fried for a few times.
Sprinkle the remaining half of the minced garlic after serving. carry out.
The two most important steps of this dish are: 1. Fried eggplant. 2. Put the tomato sauce. These two points must not be saved. Just like making tomato scrambled eggs, be sure to add a little tomato sauce to bring out the aroma of the tomato. In addition, no salt or chicken essence is required throughout the journey. The salty taste is based on soy sauce, the sweetness is based on white sugar, and the umami taste is tomato.