Incredibly delicious eggplants! No meat!

Description:
This pan-fried aubergine recipe is a tasty and slightly spicy dish, thanks to the chilli pepper. The touch of brown sugar and soy sauce give a complexity of flavors, while the water helps create a creamy and delicious texture. This dish can be served as a side dish or as a condiment for pasta, making every bite an explosion of flavor.
Ingredients:
• 2 aubergines
• 1 sprig of celery
• 1 chili pepper
• 3 cloves of garlic
• 1 teaspoon of brown sugar
• 3 tablespoons of soy sauce
• 1 cup of coffee and water
• Olive oil
• Salt and pepper to taste
Instructions:
1. Cut the aubergines into cubes or thin slices.
2. In a large skillet, heat some olive oil over medium heat.
3. Add the aubergine cubes and sauté them until they become soft and golden (about 10-15 minutes).
4. In the meantime, finely chop the celery, chilli and garlic.
5. Push the aubergines to one side of the pan and add a little oil to the other side. Add the chopped garlic, celery and chilli.
6. Cook the garlic, celery and chilli for a couple of minutes, then mix everything together with the aubergines.
7. Add the teaspoon of brown sugar and mix well for a sweet note.
8. Pour the soy sauce and water into the pan and stir. Let it cook for another couple of minutes.
9. Continue to cook over medium-low heat until the eggplant is tender and the flavor is well blended.
10. Add salt and pepper to taste.
11. Serve hot as a side dish or as a sauce for pasta. Enjoy your meal!