(This plate is famous in America. You can serve it with paratha, tortilla or bread)
250 grams yellow pumpkin 250 grams eggplant
2 bell pepper 250 grams tomatoes
1/2-cup parsley 1-cup oil
Pepper powder 1-tsp. red chili powder
Peel and chop yellow pumpkin. Peel eggplant and chop into 2 inch long pieces. Mix salt and leave aside for 20 minutes.
Heat 1-cup of oil in a pot. Fry eggplant and pumpkin pieces, few at a time until brown. Keep aside. Sauté bell pepper pieces in the remaining oil and keep aside.
In a pot mix tomatoes, sautéed bell peppers, salt and red chili powder. Cook on a medium heat. Remove from the heat when all the water dries up.
Take a deep saucepan. First spread 1/3 tomato mixture. Sprinkle half of the chopped parsley. Spread half of the eggplant and pumpkin pieces. Repeat the three layers. Cover with the remaining tomato mixture.
Keep the sauce pan covered on the low heat for 10 minutes. Remove the lid and cook for another 10 minutes. Serve warm.