2 medium eggplants
3 medium potatoes
2 cloves garlic (chopped finely)
¼ cup flat leaf parsley (chopped finely)
1 tbsp salt
½ tsp ground red pepper
Juice of ½ lemon
1 cup olive oil
Scrape off the skin of the zucchinis and peel the eggplants in stripes.
Cut the zucchinis lengthwise in half. Place each half flat bottom side down on a cutting board and slice.
Put the sliced zucchinis in a small bowl.
Cut the eggplants in half and follow the same process of slicing as the zucchinis.
Place in a separate bowl with cold water and a dash of salt to prevent discoloration.
Peel the potatoes and cut in half similar to the zucchinis and eggplants.
Cut the tomatoes in quarters lengthwise and set aside.
Heat olive oil on medium heat in a large non-stick pan. In the mean time, prepare a large bowl with 5-6 folds of paper towel in it to absorb the oil.
Drain the eggplants and salt them. Add a batch of the eggplants to the pan. Turn over once they become soft or start to get a hint of brownish color. When they are slightly brownish on both sides, remove from pan and place on the bowl with paper towels.
Next, drain and salt the potatoes to the frying pan. Fry until the bottom side of the slices get a light brownish color. Turn over until the other sides of the potato take a golden color. Remove and add on top of the fried eggplants in the bowl.
Next, sprinkle salt to the zucchinis and fry until the zucchinis are soft and take a slight golden color. Add in the bowl with the potatoes and eggplants.
Place the tomato slices in the remaining oil and fry until the skin of the tomatoes separate from the flesh. Place in the bowl with the other vegetables.