Fried Vegetables With Tomato Sauce

Wash the eggplants, cut off the stems, peel the skins and cut them into quarters lengthwise and cut them into cubes. Put the eggplant cubes in salted water and leave for 10-15 minutes.

Peel the skins of the tomatoes, discard the seeds and grate. Peel the garlic cloves and notch. Wash the peppers, remove the seeds, cut into 2 cm long rings. Peel the skin of the potatoes, cut them into cubes and put them in a bowl with cold water. Wash the parsley, remove the thick branches and chop the leaves.

First take the potatoes, then the peppers, and finally the eggplants out of the water, dry them, fry them in hot oil, put them on a serving plate. Boil the tomatoes and garlic in a small pot for 3-4 minutes, add the salt, pour it over the fried vegetables on the serving plate, mix it together and sprinkle with the parsley.

Bon Appetite!

2 Large Eggplants
3 Medium Sized Tomatoes
3 Cloves of Garlic
3 Green Bell peppers or Bell peppers
2 Medium Sized Potatoes
1 bunch of Parsley
Vegetable or Olive Oil

008e204bc2b454f96a00d69829a6955d (586×830)