1. Cut the chilies into slices

2. Also cut the eggplants into slices

3. Heat 25 grams of oil in a wok, first stir-fry the chilies until they are seven-tenths done

4. Heat another 25 grams of oil in a separate wok, stir-fry the eggplants

5. Stir-fry the eggplants until they are five-tenths done, add an appropriate amount of water and simmer for three minutes

6. Then add the chilies, and add salt and sugar to taste, and simmer for two more minutes before serving