Cut the meat into thin, long strips.
Add soy sauce, teriyaki, 3 tbsp vegetable oil, garlic, cut very thinly into slices, mix and remove for 30 minutes.
Eggplant cut into plates along the thickness of at least 0.5 cm. Slightly prisolit and put in microwave for 4 minutes.
This way the eggplant will not absorb a lot of oil when roasting.
After the signal, get it and dry it.
I had fresh-frozen peppers and fresh. Fresh cut into long strips.
Spread the frozen pepper on a pan heated with 1 tbsp 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 cherries.
Fry the eggplant on both sides until browned. If necessary, add another 1st l of oil.
Cut the eggplant into large pieces across.
And spread to the pepper.
Fry the meat together with the marinade on high heat for about 5 minutes - the liquid should completely evaporate. Large-diameter frying pan or fry in portions-the meat should not be stewed!
Add the meat to the vegetables.
Add the chili rings and chopped herbs - I have coriander.