Directions

To Make

1. Cut eggplants into chunks and soak with cold water for 10 mins. Place a plate on top while soaking as eggplants tend to float. Drain and dry eggplants with a paper towel.
2. Next, sprinkle cornflour over eggplants and mix until well coated.
3. Heat up a frying pan with 2-3 tbsp of oil, and fry the potato chunks until all sides are brown. Remove from oil and place into a big plate without overlapping, set aside.
4. Fry coated eggplants until all sides are slightly brown. Remove from oil and transfer to a dish with potatoes in a single layer.
5. Remove excess oil leaving about 1 tbsp of oil in the frying pan, then sauté the minced garlic until fragrant. Toss in the green capsicum and stir for 20 secs.
6. Pour in the sauce and add in potatoes and eggplants and stir until well mixed. Transfer onto a plate and sprinkle with chopped spring onions.