Roasted potatoes with eggplant and green pepper

Time: 25 minutes

Servings: 3

Raw materials:

300g potatoes, cut into cubes or triangles

Green pepper (or white pepper, or mixed with red pepper) 200g, cut into cubes or triangles

Eggplant 450g, cut into cubes or triangles, soaked in water with a teaspoon of rice vinegar

Ginger slices 3

Chilli

Coriander

Spice:

Salt

Oil

Sugar 1 teaspoon

Soy sauce 3 tablespoons

cornstarch 2 tablespoons

Ground white pepper 1/2 teaspoon

Bean paste

Procedure:

1. In a bowl, combine soy sauce, sugar, white pepper and 1 tablespoon water. In another bowl, mix cornstarch with 2 tablespoons water. Set aside for later use.

2.Prepare a preheated pan with a teaspoon of oil, a little salt and put the potato cubes in it. Then cover the pan and fry for 4-5 minutes, stirring constantly. Remove and set aside.

3.Use the same heated pan with one tablespoon of oil, a little salt and put the eggplant inside. Cover and fry for 4 minutes, stirring constantly. Remove and set aside.

4. In the same pan, add one teaspoon of oil, ginger slices, bean paste and fry for one minute. Then add potatoes, eggplant, pepper and fry for 2 minutes, stirring constantly. Add sauce and starch water and cook for 4 minutes.

5. Serve on a plate and sprinkle with chili and coriander to enhance the flavor.

Thank you for reading.

Purelifeprague