Fried Vegetables with Tomato Sauce

I have a recipe that is often made at home, especially in the summer, and that everyone loves to eat. You can use any vegetables you like or have at home for frying. The key is to fry them to roughly the same size. You can try it with yogurt and tomato sauce on top. It tastes delicious and fresh. It can be consumed hot or cold and can be kept in the refrigerator. If you don't want to fry in oil, you can use an air fryer, which is what I did. Before putting the vegetables in the fryer, I brushed them with olive oil so that they wouldn't be dry. Let's get started with this tasty fried dish.

Ingredients:

• 1/2 kilo of potatoes

• 2 eggplants

• 2 zucchinis

• 3 large bell peppers

• 2 tablespoons of olive oil (for air frying)

• 1/2 liter of sunflower oil (for traditional frying)
  

For the sauce:

• 10-15 cherry tomatoes (or 2 large tomatoes)

• 2-3 cloves of garlic

• 2 tablespoons of olive oil

Optional:

• Yogurt

Instructions:

• Peel the potatoes and cut them into rings.

• If frying in oil: Heat the sunflower oil well in a frying pan and fry the chopped potatoes until golden brown.

• If using an air fryer: Place all the chopped potatoes in the air fryer basket, drizzle with 1 tablespoon of olive oil, mix well, and fry at 180 degrees Celsius for 15 minutes.

• Repeat the same frying process for the zucchini, peppers, and eggplants.
  

To prepare the tomato sauce:

• Chop the tomatoes as desired.

• Chop or crush the garlic cloves.

• Cook the tomatoes and garlic in a saucepan with a little olive oil until thoroughly cooked.
  

To serve:

• Yogurt is optional but highly recommended. You can either pour the sauce on top of the fried vegetables or, as I did, create a bed of yogurt on the serving plate, place the mixed fried vegetables on top, and then pour the tomato sauce over them.
  

Enjoy your meal!