STEP 1/11
Please prepare enough ingredients. Cut the potato into about 1cm thick pieces and cut the eggplant into pencil sharpeners. Cut the bell pepper into bite-size pieces.
STEP 2/11
Mix the sauce ingredients well.
STEP 3/11
Prepare the water and starch water as well.
STEP 4/11
Potatoes and eggplants are supposed to be fried, but I put some oil on the potatoes and put them in the air fryer. Instead, you can add oil to the pan and cook the potatoes over medium heat.
STEP 5/11
Cook the potatoes until golden like this.
Bake eggplant in a dry pan until golden brown on the outside.
STEP 6/11
Pour 2-3T of oil into a pan and stir-fry sliced garlic over low heat.
STEP 7/11
When the garlic is golden, add bell pepper (I put crunchy pepper) and stir-fry over high heat for about 30 seconds.
STEP 8/11
And add the sauce I made earlier.
STEP 9/11
When the sauce boils up
STEP 10/11
Add roasted eggplant and potatoes and simmer until sauce is reduced by half.
STEP 11/11
Finally, add starch water to adjust the concentration and salt for the lack of seasoning.