1. Peel one round eggplant and cut it into dice

2. Cut green bell pepper into pieces

3. Cut tomatoes into pieces

4. Heat oil in a pot, stir-fry scallion, chestnut, and garlic until fragrant, then add eggplant and stir-fry

5. Add tomatoes and stir-fry to evenly coat the eggplant with tomato sauce

6. Add meatballs and stir-fry briefly, then add 2 cups of water, largeFireon high, simmer until the eggplant is soft and tender

7. Garnish with green bell pepper before serving, season with appropriate amount of salt and chicken essence