To the meat add the eggplant with pepper. Season with rice vinegar and pour 3 tbsp broth. Mix well and simmer for about 5 minutes. Meat's ready!By this time cooked rice, take out the bags, give the water to drain and spread on a dish.
Serve the meat hot with warm rice. To the rice I served the dip in a bowl of soy sauce mixed with rice vinegar to taste. You can sprinkle the dish with chopped green onions.