Chinese eggplants and potatoes

1. Stage

Chop the eggplants, pour salt over them, and leave them to drain for 20 minutes.

2. Stage

Cut the potatoes in half and then cut the halves into not thick slices

3. Stage

Fry until brown, with a little salt, and put out of the pan into a sieve to remove the excess oil

4. Stage

Onion is cut into large cubes and fried until lightly golden, then put it in a sieve so that the excess oil would drain

5. Stage

Squeeze out the liquid from the eggplant, then fry until half cooked, add the carrots and fry until golden - salt a little

6. Stage

In the cooked eggplants put onion, garlic. fry for 1 min.

7. Stage

Next, add potatoes and fresh pepper cut into large cubes, peppered, salted, sprinkled with seasonings, gently stirred. Let's simmer for literally 1 minute so that all the flavors come together.

8. Stage

Make sauce for 1 minute, dilute starch, tomato paste, vinegar and soy sauce in cold water

9. Stage

We pour the sauce, stir everything and stew over medium heat for about five minutes, let the sauce thicken, add the chopped herbs and put it in a dish!