The method of pineapple eggplant

1. Peel eggplant, cut it into hob pieces, and wash it with water.

2. Cut the pineapple into hob blocks and slice the onion and ginger.

3. pat the eggplant to dry the starch, fry it in a 60% hot oil pan until golden brown, and remove and drain the oil.

4. Leave the bottom oil in the pot, add onion and ginger and stir-fry until fragrant, then take it out, add tomato sauce and stir-fry until fragrant, add white vinegar, salt and sliced sugar (or white sugar), squeeze half a lemon to boil until fragrant, thicken with water starch, pour eggplant and pineapple, stir-fry quickly, pour bright oil, and take out of the pot and plate.

Features: Eggplant is crisp outside and tender inside, sweet and sour, bright red in color, suitable for all ages!