|Garlic||1 Clove (5 gm)|
|Vegetable oil||2 Tablespoon|
|Tomatoes||1 Can (10 oz)|
1. Peel and cut the eggplant in cubes. Seed the pepper and cut in pieces.
2. Chop the garlic very finely.
3. Heat the oil in a casserole and fry the eggplant, green pepper, and garlic for a few minutes. Add the tomatoes with liquid and the scallops. Add salt and heat over medium heat covered for 5 minutes.