Roasted eggplant with tomatoes

1

Wash and remove the stalks of the eggplant, cut it into pieces, place it in a basin, and soak for about 20 minutes. This saves fuel and won't discolor the eggplant.

2

Cut the tomatoes into slices, peel the garlic and cut into pieces.

3

Pour the oil into the pan and heat it over high heat. When the oil is 70% hot, add the garlic and shredded ginger and saute until fragrant.

4

Add the eggplant pieces.

5

Change to fry until golden brown over medium heat.

6

Pour in the tomatoes and continue to stir-fry. Then add in light soy sauce, soy sauce and white sugar and stir well. Stir fry until the tomatoes are soft, add the minced garlic and stir well. Season with salt and MSG, and finally sprinkle with chopped green onion.

Eggplant contains protein, fat, carbohydrates, vitamins and multiple nutrients such as calcium, phosphorus, and iron. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent rupture and bleeding of capillaries, and maintain normal cardiovascular functions. In addition, eggplant also has the effect of preventing and treating scurvy and promoting the healing of injured products. Eggplant contains solanine, which can inhibit the proliferation of tumors in the digestive system and has a certain effect on preventing and treating gastric cancer. In addition, eggplant also has the effect of clearing cancer fever. Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant frequently can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging. Tomatoes are a very nutritious and healthy food. They are rich in vitamins, minerals, carbohydrates, organic acids and a small amount of protein. It has the effects of promoting digestion, diuretic, and inhibiting various bacteria.