Putlejela

Wash the eggplant and slice it into ½-inch thick rounds, then cut each round into quarters to create bite-sized pieces.

Heat oil in a large skillet or frying pan over medium-high heat until shimmering.

Add the minced onion and sauté for 2-3 minutes until softened and translucent.

Stir in the eggplant pieces and optional green pepper, coating well with the oil.

Cook uncovered for 12-15 minutes, stirring frequently, until the eggplant is tender and beginning to brown at the edges.

Season with salt and black pepper, then sprinkle lemon juice over the mixture and stir to combine.

Taste and adjust seasoning as needed, then transfer to a serving dish and serve warm or at room temperature.