Wash the beans and eggplant.
Beans should be blazed in hot water first, then cut out and set aside.
Cut the eggplant into pieces and sauté in a small strip until tender. Start cooking.
Put the oil into the pan. After the oil is hot, add the chopped green onions, garlic, ginger, and saute.
Stir-fry the fragrant eggplant and cowpea and stir fry a few times. Pour in tomato paste and stir fry a few times.
Add a little salt and monosodium glutamate when starting the pot. Remember to season it.