Recipe Eggplant Bell Pepper. Paint vegetables lightly on both sides with olive oil. Cook for 1 minutes until aromatic.
Add the tomatoes and saute until the tomatoes turn soft and mushy. Cook for 1 minutes until aromatic. Meanwhile preheat the olive oil in a skillet add the diced onions and cook till it becomes translucent about 3 to 5 minutes.
Stir in garlic and roast 5 minutes more.
Heat the vegetable oil over medium high heat in a 12 inch nonstick skillet. Add the eggplant in. Heat 1 tsp oil in a kadai. Add garlic coriander cumin and saffron if using.