Egg plant stir fry

  Egg plant 1/2 kg., onion 1, Red capsicum 1, all three sliced.
Coconut oil 4 tbsp., salt to taste, curry leaf a sprig.
Heat the oil, drop in onion and salt. Sauté the onion till tender, add egg plant slices, allow to stew. Add capsicum, allow to stew. Reduce the flame to low, and allow to cook till tender. Serve with chapatti or rice.