Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, eggplant pepper and tomato stirfry 炒三茄#vegan#. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Eggplant pepper and tomato Stirfry 炒三茄#vegan# is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Eggplant pepper and tomato Stirfry 炒三茄#vegan# is something which I have loved my whole life. They’re fine and they look wonderful.

Di San Xian - literally 'three fresh things from the earth' - is a stir fry of potatoes, peppers, and eggplant. Perfectly charred and crispy pan fried potato, eggplant and pepper stirred with a garlicky savory sauce. Return the eggplant and potato to the pan and add bell pepper.

To get started with this recipe, we have to first prepare a few ingredients. You can have eggplant pepper and tomato stirfry 炒三茄#vegan# using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:

1. Make ready 2-3 organic Chinese eggplants, sliced
2. Prepare 1 medium tomato, wedged
3. Prepare 8 shishito peppers, seeded
4. Get 1 garlic cloves
5. Prepare 1/4 cup olive oil
6. Get Salt and pepper
7. Prepare 2 Tsp cooking wine
8. Take 1 Tsp white vinegar

If you haven't had it, it may not sound like much. Of course, those American students were chowing down their tomato egg stir-fry right next to the Chinese students, who also appreciated an affordable. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across.

Instructions to make Eggplant pepper and tomato Stirfry 炒三茄#vegan#:

1. Rinse and slice eggplant. Soak in a container filled with 2 cups of water mixed with a Tsp white vinegar and 1 tsp salt for 10 minutes. This step helps eggplant to retain beautiful purple color in cooking and reduce oil absorption.
2. Slice tomato and set aside. Remove seeds from pepper and slice them into bite sizes and set aside.
3. Drain soaked eggplants and squeeze out excessive water. Set them with other ingredients.
4. Heat up the wok and add Olive oil. Fry eggplant in the wok for 15 seconds or until soft. Set aside. Sauté pepper and minced garlic in the same wok with residual oil. Finally add tomatoes. Cook until red juice releases for about 10 seconds. Salt and pepper to your taste.
5. Add eggplant back and mix them well. Adjust seasoning if needed.
6. Serve hot over rice, or with porridge.

Remove skillet from heat and set aside. Add the eggplant and season again with salt and pepper. An incredibly aromatic eggplant stew in garlic tomato sauce, a vegan eggplant recipe that you will make over and over again. Add the tomato sauce, water, tomato paste and some salt and pepper to taste. Stir well to dissolve the tomato paste and arrange the eggplants slices back into the pan.

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