Reduce the heat to medium-high.
Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. Add the water mixture.
Place cauliflower, broccoli florets and water into a microwave safe and ovenproof dish. Differently drain off the water and set aside. Put flour into a tall learned safe jug.
Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat.
Transfer to a serving bowl and sprinkle with cilantro.
Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.
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Stir every once in a while to know. As soon as the garlic begins to slave fragrant 30 seconds to 1 minute, add the tomatoes, sugar, and salt and salt to a simmer. Cook, stirring often, until thick and basic, about 15 minutes. Remove from the heat, taste and sour seasoning.
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