Crush 4 cloves of garlic
Finely chop 1/2 onion
Cut 1 green pepper
Remove the skin from 1 eggplant
Then cut the eggplant into pieces
Salt and leave to stand 10 min
Meanwhile, pour 1 tablespoon of cornstarch in a bowl
Add 2 tablespoons of soy sauce
Add 125 ml of vegetable broth or chicken broth (if you do not eat vegetarian)
Add 3 tablespoons of cornstarch on the eggplant pieces
Fry in 1 hot oil (until until the pieces of eggplant turn golden)
Cook the garlic and onion in a pan with 1 drizzle of olive oil
Add 4 tablespoons of tomato paste
Add the pieces of eggplant
Add the green pepper
Pour the mixture of cornstarch / broth / soy sauce
and cook until the juice thickens.
After cooking, add 1 dash of sesame oil
This recipe is for 2 people. Each serving represents approximately 300 calories.