Cut the meat into thin long strips.
Add soy sauce, teriyaki, 3 tbsp vegetable oil, garlic, cut into very thin slices, mix and remove for 30 minutes.
Cut the eggplant into plates at least 0.5 cm thick . Lightly add salt and put in the microwave for 4 minutes.
Thus, eggplants will not absorb a lot of oil when baking.
After the signal, take it out and dry it.
I had freshly frozen pepper and fresh. Cut fresh into long strips.
Put the frozen pepper in a frying pan heated with 1 tablespoon of oil and fry for a minute on high heat.
Add fresh pepper, add sugar and fry on high heat for a couple of minutes - the pepper should not become very soft.
Put the pepper in a container (leave the oil in the pan after frying), cut the tomato into cubes, on the pepper - I had a cherry.
Fry the eggplant on both sides until browned. If necessary, add another 1 liter of oil.
Cut the eggplant across into large pieces.
And spread on pepper.
Fry the meat together with the marinade over high heat for about 5 minutes - the liquid should completely evaporate. Heat up in a large-diameter frying pan or fry in portions - the meat should not be stewed!
Add the meat to the vegetables.
Add chili rings and finely chopped herbs - I have coriander.