A classic meze of lightly fried eggplant, zucchini, and peppers tossed in tomato sauce flavored with olive oil. Serve at room temperature as a colorful, hearty addition to a meze spread.
Lightly fry the salted and drained eggplant, zucchini, and pepper separately in olive oil, then drain them. Caution: Do not use too much oil; excess oil makes the dish heavy.
Lightly sauté the garlic in the remaining oil, add the grated tomato and salt, and cook over low heat.
Add the fried vegetables to the tomato sauce and simmer for a few minutes so the flavors meld.
Remove from the heat and let the dish cool to room temperature. Sprinkle with parsley and serve.
Important: Do not use too much oil to fry the vegetables; excess oil makes the dish heavy and increases its oil content. Salting the eggplant and letting it rest for 10 minutes can reduce bitterness. Allergen: the basic recipe contains no common allergens.
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