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Eggplant Casserole Recipe


Eggplant Casserole Recipe Eggplant Casserole Recipe


  • 1 kg eggplants (5-6 eggplants),
  • 1 onion, chopped,
  • 2 green peppers, chopped,
  • 2 tomatoes, chopped,
  • 1 tbsp tomato paste,
  • 2 cloves of garlic, grated,
  • 1 tsp chilli powder,
  • 3-4 tbsps vegetable oil,
  • Vegetable oil for frying eggplants,
  • Salt to taste,
  • Chopped parsley to garnish.


  1. Peel and chop the eggplants coarsely,
  2. Heat vegetable oil for frying in a deep pan,
  3. Add into the chopped eggplants and fry well,
  4. Meanwhile heat 3-4 tbsps oil in a large pan and into the chopped onions, saute until tender,
  5. Add pepper and garlic, saute until tender,
  6. Add tomato paste and cook for a few mins.,
  7. Add chilli powder and stir well,
  8. Add chopped tomatoes and cook until tender,
  9. Add salt and stir,
  10. Add fried eggplants, stir well,
  11. Cook a few mins. more, then remove from heat,
  12. Take into a serving plate and garnish with chopped parsley.

Bon appetit…

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