How to cook tomato, eggplant and potato

Summer has just passed and the food delivery staff have gradually stopped coming. The fact that so many people order takeout shows how lazy modern people are. Although the weather was very hot recently, we cannot eat takeout every day. The oil and salt content in takeout food is seriously exceeded, which will cause illness in the long run. In order to live longer, you might as well go into the kitchen yourself and follow me to learn how to make this dish of tomato, eggplant and potatoes.

1. Prepare the ingredients

2. Prepare the ingredients, peel the eggplant and potatoes and cut them into even long strips, and cut the tomatoes into pieces.

3. Put a little oil in the pan and stir-fry the eggplant first.

4. Stir-fry until it’s softened.

5. Put oil in the pan, stir-fry the onion, ginger and then add the tomatoes.

6. After the tomatoes have juiced, add the eggplant and stir-fry.

7. Add potatoes, salt and MSG, cover the pot and simmer for a while.

8. When the potatoes become soft, they can be removed from the pan.

After reading the editor’s introduction above, do you think that the method of cooking tomato, eggplant and potatoes is very simple? If you are interested, you might as well try it yourself, you will definitely gain something!