2 1/2 cups canola oil, divided
4 small (4- to 5-inch-long) eggplants, sliced into 1/4-inch thick slices
4 roma tomatoes, sliced into 1/4-inch-thick slices
3 green chili peppers, seeded
1/4 cup distilled white vinegar
Salt, to taste
Freshly ground black pepper, to taste
Pinch of chili powder or paprika
Plain yogurt for garnish, if desired
Heat 2 cups canola oil in a large frying pan over medium heat. When oil is hot, carefully lower eggplant slices into pan. Do not crowd skillet. Fry eggplant 3 to 5 minutes per side until lightly golden and cooked through.
Remove with a slotted spoon and place onto a platter lined with paper towels. Continue with remaining eggplant. Fry roma tomatoes in the same manner and place onto a
platter lined with paper towels.
Fry chili peppers in the same manner and place onto a platter lined with paper towels.
Whisk remaining 1/2 cup canola oil, vinegar, salt, pepper, and chili powder or paprika together in a small bowl to form a dressing.
Place fried eggplant, tomato, and pepper slices onto a large serving platter. Top with dressing. Taste and adjust seasonings if necessary. Serve at room temperature.