Green Eggplant Dinner Delight Recipe

About this recipe

A hearty and flavorful dinner dish featuring tender green eggplant, bell peppers, and celery, cooked to perfection with a touch of margarine for richness. Ideal for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 250 g Small-Purple Brinjal (Baingan)
• 100 g Celery Stalk
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Sambar Onion Peeled
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Whole Farm Grocery Sugar (Packet)

Instructions

1. 1. Cut 6 green eggplants into small pieces and finely chop 2 stalks of celery, 1 bell pepper, and 1 onion.
2. 2. In a saucepan, add 3/4-inch of water along with 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp sugar. Bring the mixture to a hard boil.
3. 3. Once boiling, add the chopped eggplant, celery, bell pepper, and onion to the saucepan. Cover and cook on high heat, stirring occasionally.
4. 4. When the vegetables are tender, remove the lid and continue boiling until all the liquid has evaporated, stirring frequently to prevent sticking.
5. 5. Add 1/2 cup of olive oil to the saucepan and stir until fully incorporated.
6. 6. Remove the saucepan from the heat and cover until ready to serve.