Kopoglu

Wash and peel the Eggplant in stripes, leaving some skin on. Cut the Eggplant into 2cm cubes. Place the cubed Eggplant in a colander, sprinkle generously with Salt, and let it sit for at least 30 minutes to draw out bitter liquids. Rinse the Eggplant thoroughly under cold water and pat very dry with paper towels.

Wash and deseed the Green bell pepper. Cut the Green bell pepper into 2cm pieces.

Heat 150g of Olive oil in a large deep pan or pot over medium-high heat. Fry the dried Eggplant cubes in batches until golden brown and tender. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat until all Eggplant is fried.