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!