Fried Eggplant and Peppers

Method

1. Slice the eggplant into rounds approximately half an inch thick and cut the long green peppers in half lengthwise, removing the seeds.
2. Heat 2 tablespoons of olive oil in a large skillet or sahan over high heat until shimmering.
3. Fry the eggplant rounds for about 1.5 minutes per side until golden brown and tender, then transfer to a plate lined with paper towels.
4. In the same pan, fry the long green peppers for the remaining cook time, about 1 to 2 minutes, turning once until lightly charred and softened.
5. Arrange the fried eggplant and peppers on a serving platter and spoon the garlic-yogurt generously over the top before serving.