2 medium eggplants, smaller and skinnier (fat ones have lots of seeds), peeled and sliced into thin strips
1 field red pepper, seeded, cut into thin strips and cut strips in half
1-2 hot chili peppers
4 cloves of garlic, sliced thin
olive oil for frying
salt and pepper to taste
2 -3 tablespoons tomato paste, mix with equal amount of water
1 tablespoon lemon juice
sugar to taste, depending on how bitter the eggplant is and how sour the lemon is
No nutrition information available
In medium-sized non-stick skillet, add oil to cover bottom of pan. Stir fry chili peppers, red peppers and half of the garlic.
When tender, remove to bowl with slotted spatula/spoon. Add more oil, if needed. Add as much of the eggplant as will cover one layer
of the bottom of the skillet, add a few slices of garlic, fry, flip once.
Remove to the bowl with other vegetables and fry the remaining eggplant in the same way, adding oil as needed.
In bowl of vegetables, remove excess oil, add salt and pepper add tomato paste and lemon, mix, add sugar to taste, chill or serve at room
temperature If chilled allow to stand at room temperature for a while so olive oil will thaw.