Step 1

Cut the eggplants into one bite size. Throw them in a large pot with water, add pinch of salt and marinate with a weight for 10 minutes. Transfer out and drain slightly (do not over dry, just pick the eggplants up).

Step 2

At the mean time, heat up wok and 3 tablespoons of oil. Add the eggplants in wok and fry over middle fire. Stir from time to time but do not move the eggplants frequently. When they are softened, transfer the eggplants out and keep some oil for frying the garlic.

Step 3

If there is no oil left, add around 1/2 tablespoon of oil. Add garlic in, heat over slow fire until aromatic.Add garlic in, heat over slow fire until aromatic.

Step 4

Add green peppers and return the eggplants, add light soy sauce and sugar. And sprinkle salt at the last.