1 kg tomatoes
700 gr. fresh green bell peppers
2 large eggplants
2 tbsp. salt
4 clove garlic minced, (or 1/2 tsp garlic powder)
50 gr preheated cooking oil
Peel cucumbers and tomatoes. Chop all
ingredients. Meanwhile preheat the oil in the large
saucepan. Put chopped bell peppers in the saucepan.
Stir-fry over high heat until peppers are tender,
but not brown. Add eggplant pieces and stir. Stir-fry
over high heat until eggplant is tender. Add chopped
tomatoes, and stir-fry for 5 minutes. Add salt and
garlic and mix well.Pour hot in the serving dish.