Wash the eggplants and cut them into bite-sized pieces. Prepare a bowl with enough water to submerge the eggplants, add 2 tsp of salt to make saltwater, and soak the eggplants for 5-10 minutes.

While soaking the eggplants, peel and prepare the garlic, and chop the other vegetables.

Drain the soaked eggplants and squeeze out excess water by hand.

Heat a pan with a small amount of oil and sauté the minced garlic until fragrant.

Add the eggplants and chopped vegetables to the pan and stir-fry until almost cooked. Add a little cooking oil if needed.

Once the ingredients are nearly cooked, add oyster sauce and pepper, and stir-fry for another 2-3 minutes.