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Ingredients Edit

Directions Edit

  1. Peel cucumbers and tomatoes.
  2. Chop all ingredients.
  3. Meanwhile preheat the oil in the large saucepan.
  4. Put chopped bell peppers in the saucepan.
  5. Stir-fry over high heat until peppers are tender, but not brown.
  6. Add eggplant pieces and stir.
  7. Stir-fry over high heat until eggplant is tender.
  8. Add chopped tomatoes, and stir-fry for 5 minutes.
  9. Add salt and garlic and mix well.
  10. Pour hot in the serving dish.
  11. Serve immediately.
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