Prep 15 mins
Cook 0 mins
Quick, easy, and full of flavor. I served it over a thin slice of homemade 7-grain/3-seed bread.
- 1 medium eggplant, cubed
- 1 medium green bell pepper, chopped
- 1⁄2 medium white onion, chopped
- 1⁄4 cup chopped fresh parsley
- 1 tablespoon olive oil
- 2 teaspoons chili oil
- 3⁄4 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ginger
- Heat olive oil and chili oil over medium-high heat. Add spices and stir. Add vegetables and stir. Cover and stir occasionally until onion is translucent, eggplant is tender, and green pepper is crisp-tender.