In a medium sized non-stick pot, heat a tablespoon of oil and add brinjal pieces. Fry until browned, drain and set aside.
Add the second tablespoon of oil and fry Fry’s Strips until golden brown and drain and set aside.
Add the third teaspoon of oil and fry onions, peppers, celery and garlic until onions are golden brown.
Add smoked paprika and cayenne powder, chopped tomatoes and tomato puree and cook for 5 minutes.
Add brinjal and Fry’s Strips and fry for a minute.
Transfer brinjal mixture into a large sized pot and add cooked rice. Add vegetable stock, season with salt and pepper and bring to boil
Garnish with parsley.