Amazing and a great way to cook eggplant when you’re short on time, just make sure you have frying oil.
I had to make some modifications for other guests. Instead of using chilies, I used 3 bell peppers and sliced them similarly to the onion. Turned out sweeter.
Note that eggplants hold a lot of the oil, 1/3c is correct for this dish. With that said, this dish is very oily, but is countered with the tomatoes and the sauce. I would avoid if you are trying to stay away from excessive oil.
Great weekday dish and can be used as a side dish for large events. Great for kids to eat vegetables and for people who don’t like eggplants.
