- olive oil, for shallow frying
- 1 large potato, peeled and sliced
- 2 green or red bell peppers, pricked
- 1 zucchini, sliced
- flour, for coating
- 1 Tbsp chopped parsley
- 1 garlic clove, crushed
- 1 eggplant, peeled and sliced into rings
- 2 mild chiles, pricked
- 3 fresh ripe tomatoes, chopped
- plain yogurt, to serve
1 Heat the oil in a skillet or wok and fry the eggplant, turning once to make sure both sides are the same color. Line a dish with paper towels to absorb the excess oil. Place the eggplant slices in the dish as they are cooked. Then fry the potatoes in the same way and add to the lined dish.
2 Fry the whole bell peppers and chiles, covering the pan with a lid to prevent hot oil spitting.
3 Dip the zucchini in a little flour, shake off the excess, and fry until nicely browned. Now transfer all the vegetables to a serving dish.
4 Heat a little oil in a separate skillet and add the chopped tomatoes and garlic. Fry for a few minutes. Pour this sauce over the vegetables and serve with plain yogurt. Garnish with chopped parsley.