Lebanese Stir-Fried Eggplant

Instructions

1. Prepare Eggplants: Peel eggplants partially for a nice shape, cut each into three sections, salt lightly, and set aside to release water.
2. Prepare Vegetables: Slice peppers and onions. Crush garlic with a little salt and mix with dried mint.
3. Fry Eggplants: Heat vegetable oil and fry eggplants until golden. Remove and drain on kitchen paper.
4. Cook Garlic and Onions: In the same oil, cook garlic until pink, then add onions until translucent.
5. Add Peppers and Season: Add hot pepper and bell peppers, cooking until they are wilted but not mushy. Add dried coriander and continue to cook.
6. Add Tomatoes: Incorporate tomatoes, season with salt, and let simmer for 10 minutes until the sauce thickens.
7. Final Seasoning: Add the garlic and mint mixture, cover, and cook for another 7-8 minutes.
8. Combine with Eggplant: Add the fried eggplant back into the pan, optionally add olives, adjust seasoning, cover, and cook until eggplants are tender, about 10 minutes.
9. Serve: Turn off the heat and serve the dish hot or cold as preferred.