Heat the oil in a pot over medium heat. Add the chopped garlic and green bell peppers, and sauté.

Add the salt, black pepper, cumin, and coriander. Stir and cook briefly.

Pour in the tomato juice and let it simmer until it thickens.

Add the vinegar, stir, and remove from heat.

Arrange the fried eggplant and fried bell pepper strips on a serving dish. Pour the tomato mixture over the top and serve.