Cut the eggplant into quarters and then slice into 2–3 cm thick pieces.

Coat the sliced eggplant with cornstarch in a bowl.

Heat oil in a pan and fry the eggplant on high heat until golden brown.

Cut the onion and bell pepper into square pieces.

Slice the garlic thinly and chop the green chili finely.

Heat oil in a pan and stir-fry the onion and bell pepper on high heat.

Add the remaining vegetables and stir-fry on high heat until cooked.

Add vinegar and sugar, and stir-fry briefly on high heat.