Eggplant with Bell Peppers

To cook eggplants with bell peppers recipe, cut the eggplants into 2x2 cm cubes, if the eggplants are thin, cut into thick slices with a side of 2 cm. Boil the sliced eggplants in a double boiler.

Pour vegetable oil into a pan, add coriander seeds and heat until they begin to crack. Remove seeds and partitions from bell peppers and cut into thin strips. Put the prepared peppers in a skillet with butter and coriander and fry until golden brown.

Remove the fried peppers, and put the boiled eggplants into the pan. Be careful, the eggplant is very soft and can turn into porridge. Add garam masala and turmeric to the eggplants. Fry the eggplants on all sides, but do not stir them with a spatula, but shake the pan, turning the contents of the pan over.

When the eggplants are fried, add the pre-fried bell peppers to them and shake the pan again.

Then lay out the chopped greens, salt, pepper and shake again. Serve eggplant with bell peppers warm with yogurt or sour cream.