Ingredients

• Branch
  1ea
• Paprika
  1/2ea
• onion
  1/4ea
• Carrot
  1/3ea
• Tomato
  1ea
• olive oil
  2spoon
• crushed garlic
  1spoon
• cooking wine
  1spoon
• Ketchup
  1spoon
• Vinegar
  0.5spoon
• Salt
  1little
• ground pepper
  1little
• Chicken stock
  1spoon
• basil powder
  1little

Video

Cooking Steps

STEP 1/11

Cut the eggplant into 2 to 3cm thick pieces.

STEP 2/11

Cut paprika into appropriate sizes.

STEP 3/11

Chop the onion a little big.

STEP 4/11

Cut carrots into appropriate sizes.

STEP 5/11

Cut tomatoes into appropriate sizes.

STEP 6/11

Stir-fry olive oil and minced garlic in a pan over medium heat.

STEP 7/11

When garlic smells, add onions and stir-fry.

STEP 8/11

When onions are cooked, add tomatoes and stir-fry slightly.

STEP 9/11

Add cooking wine, ketchup, vinegar, salt, and pepper and stir-fry slightly.

STEP 10/11

Add all the ingredients and cook over low heat for 10 to 15 minutes.

STEP 11/11

Add chicken stock and basil powder at the end.

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