1 lb eggplant, washed
3 potatoes, peeled
4-5 banana/green peppers, washed
2 cups canola oil for frying
Salt to taste
For the Tomato Sauce:
3 tomatoes, grated/crushed
1 tbsp oil
1/4 tsp salt to taste
A pinch of sugar
Garlic Yoğurt Sauce
Peel the eggplants totally or in strip shapes. Then slice them lengthwise or round, 1/3 inch thick as you like. Salt them and leave aside for 15-20 minutes.
Peel the potatoes and slice them thin just like the French fries. And then chop peppers in bite sizes.
Place the frying oil in a frying pan or pot, turn the heat high and wait till the oil sizzles. And then, first place the eggplant slices and fry both sides. Then take them out and place over a paper towel to soak the excess oil. Fry the potatoes and the peppers the same way and place them over the paper towel. Sprinkle salt all over.
Meanwhile prepare the tomato sauce. Place the tomatoes in a pan and cook with a tbsp of oil, ¼ tsp salt and a pinch of sugar over low-medium heat. Cook till the sauce thickens for about 15 minutes.
Mix all the fried vegetables or serve them separately as you desire. Pour the tomato sauce or garlic yogurt sauce on top. Serve warm.