Eggplant Slices with Chopped Vegetables
Rinse the eggplant, dry, remove stem and cut the flesh into slices 1 cm thick (approximately 1/3 inch). Rub the eggplant slices with plenty of salt and turmeric powder and sprinkle with flour.
Blanch the tomatoes, peel, remove seeds and cube. Rinse and cube peppers. Rinse the zucchini, remove stem and extract balls using a melon baller. Peel and finely chop onion and garlic.
Heat 4 tablespoons of oil in a pan and fry the eggplant slices until golden brown on both sides. Remove and drain on paper towels.
Heat 2 tablespoons of oil and fry the onion and garlic over low heat. Add the diced peppers and briefly fry, then add the zucchini, then the tomatoes. Let everything simmer until some sauce forms. Season with mustard, pepper, tomato paste, sugar and salt. Mix with the eggplant and serve.