It is another great flavour combination, eggplant, capsicum and tomato. Don’t forget garlic! eggplant goes very well with garlic. Plus salt and pepper, simple like that. Acidity of tomato changes texture of eggplant and also gives great flavour to it.
Eggplant (1), red capsicum (1), green capsicum (1), ripe tomatoes (3), garlic (2 cloves), canola oil (2 tablespoon), salt and pepper.
What to do:
- Dice eggplant, capsicum and tomato. Mince garlic.
- In a wok heat canola oil over medium heat. Add diced tomato first, and stir fry until tomato is soften and then add eggplant. Stir fry for 2-3 minutes, add some water and reduce to low heat. Cover with a lid and let it cook until eggplant changes colour.
- Bring heat back to medium, then add diced capsicum, stir fry for another 2 minutes or until capsicum is cooked but still crunchy.
- serve with some rice.