Eggplant and tomato stew with Shiitake powder

Cut the bacon into 1cm-wide pieces. Cut the eggplants into bite-size pieces, then sprinkle it with salt (not included in the ingredient list), and set aside. Finely mince the garlic.

Heat the olive oil in a frying pan, and saut the garlic on low heat until fragrant.

Add and saut the bacon and eggplant, then add the canned tomato and the seasonings in the bullet points, and simmer for 1520 minutes.

Adjust the flavor with the butter, salt, pepper, and sugar, and it is ready.

You can eat it as a side dish just as it is. It is also convenient when prepared in advance, and it can be used as a sauce for pasta or meat as well.