Steamed pepper and eggplant

I remember when I was a child, when my grandma was alive, a small vegetable garden was opened up by her diligent grandma in the yard behind my home and planted some seasonal fruits, fruits and vegetables. That small place was once a paradise for my childhood. I would rub myself next to the vegetable seedlings after school and watch the tender fruits and vegetables grow up under the melon rack. The happiest thing is that when the peppers and eggplants are ripe, grandma will pick the biggest, reddest and plump ones, wash them and place them in the cooking pot for me to steam. When the rice is cooked and the pot, she will pick them up with some salt and mash them up. I will serve the rice. The fragrant, spicy and pungent taste is still unforgettable!

Now that grandma has been born for many years, and I have left my hometown for N years, I have never eaten this dish again. This weekend, it's rare that I didn't have any other activities. After breakfast, I went to a large vegetable market very close to home (although it was nearby, I rarely came here because it was not a necessary part of commuting to and from work). When I saw fresh big green and red peppers, I was immediately attracted. I bought a large bag, added some extra fresh eggplant greens, and also bought that red carrot. The harvest was quite big! At noon, I couldn't wait to make this steamed chili eggplant.

This dish is actually super simple, but it's original flavor and quick to serve with rice, so I sent it out and recommended it to everyone. I suggested choosing the big pepper.
Miss grandma! I miss those happy and worry-free childhood days!