Ingredients & Substitutes

Instructions

1. 1

   Wash and cube 2 medium eggplants into 1-inch pieces, deseed and slice 2 bell peppers into strips, finely chop 1 large onion, mince 3 garlic cloves, and dice 2 ripe tomatoes.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat, then add the cubed 2 medium eggplants and stir-fry for 7-9 minutes until golden brown and tender, removing them from the pan and setting aside.

3. 3

   Add the remaining 2 tablespoons of olive oil to the same pan, then sauté the chopped 1 large onion for 4 minutes until softened before adding the sliced 2 bell peppers and cooking for an additional 5 minutes until slightly tender.

4. 4

   Stir in the minced 3 garlic cloves and the diced 2 ripe tomatoes into the pan, cooking for 5 minutes until the tomatoes begin to break down and release their juices.

5. 5

   Return the cooked 2 medium eggplants to the pan with the vegetables, then sprinkle in 1 teaspoon of red pepper flakes, 1/2 teaspoon of dried mint, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, stirring to combine all ingredients.

6. 6

   Allow the mixture to simmer gently for 5 minutes, ensuring all the flavors meld together and the vegetables are thoroughly heated through.

7. 7

   Remove the Patlıcan Biber Kavurma from the heat and garnish generously with 1/4 cup of freshly chopped parsley before serving hot.