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Recipe
Ingredients
Method
- Heat oil in a pan, saute the garlic until golden brown, then add the onion then mix until translucent. Add the ginger and mix for a couple of seconds.
- Add the eggplant into the pan and season it with salt and ground black pepper. Mix and pour the water, then cover and cook for 5 minutes.
- After 5 minutes, add the red bell pepper, green bell pepper, and green chili pepper. Mix then add the basil leaves.
- Serve hot in a bowl and enjoy!
