A classic meze where eggplant, zucchini, and pepper are lightly fried and meet olive oil with tomato sauce. Served at room temperature, this recipe is a colorful and hearty part of meze tables.
Fry the salted and drained eggplant, zucchini and pepper separately in olive oil until lightly golden, then drain on a strainer. Note: Don't use too much oil when frying — excess oil makes the dish heavier in texture.
In the remaining oil, lightly sauté the garlic, add the grated tomato, add the salt, and cook over low heat.
Add the fried vegetables to the tomato sauce and simmer for a few minutes to let the flavors combine.
Remove from heat and, once it reaches room temperature, serve sprinkled with parsley.
Important: Don't use too much oil when frying the vegetables, as excess oil both makes the dish heavier and raises its fat content. Note: Salting the eggplant and letting it sit for 10 minutes reduces its bitterness. Allergen: contains no common allergens.
Frying the vegetables separately and combining them with the tomato sauce at the end lets you preserve each vegetable's own distinct texture.
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