Prepare the Eggplant: Begin by washing the eggplant and patting it dry. Slice the eggplant into thin rounds, about 1/4 inch (0.6 cm) thick. If you prefer a less bitter taste, you can sprinkle the slices with salt and let them sit for 10-15 minutes to draw out excess moisture. Rinse and pat dry.

Prepare the Batter: In a mixing bowl, beat the eggs until they are well combined. In a separate bowl, mix the flour with a pinch of salt and pepper.

Dip each eggplant slice first into the flour mixture, coating both sides evenly, and then dip it into the beaten eggs. This double-coating ensures a crispy exterior when fried.

Chop the Vegetables: While the eggplant slices are resting, finely chop the half bell pepper and half onion. These will add a sweet and savory flavor to the dish.

Cook the Eggplant: In a large skillet, heat a generous amount of vegetable oil over medium heat. Once the oil is hot (but not smoking), add the eggplant slices in a single layer. Avoid overcrowding the pan; cook in batches if necessary.

Fry the eggplant slices for 2-3 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

Sauté the Vegetables: In the same skillet, add a little more oil if needed and sauté the chopped bell pepper and onion over medium heat until they are soft and slightly caramelized, about 5 minutes. Season with a pinch of salt and pepper.

Once done, remove from heat and set aside.

Prepare the Sauce: In a small bowl, combine the yogurt, mayonnaise, and spicy sauce. Stir well until the sauce is smooth and creamy. Taste and adjust the spiciness to your preference.

Assemble the Dish: Arrange the fried eggplant slices on a serving platter. Spoon the sautéed vegetables over the eggplant.

Drizzle the yogurt sauce over the top or serve it on the side as a dip.

Serve: Serve the dish warm, either as a main course or a side dish. It pairs beautifully with rice, flatbread, or even on its own as a snack.