Ingredients

• 1 piece of aubergine
• 1 piece of squash
• 1 piece of potato
• Oil for frying
• For sauce;
• 2 pieces of tomato grates
• 1 piece of diced onion
• 2 pieces of diced green pepper
• 3 table spoon of olive oil
• 1 table spoon full of vinegar
• 1 tea spoon sugar
• 3 pieces of mashed and diced garlic
• 1/3 cup (more if you want to) grinded walnut
• Salt, black pepper, basil

Directions

Chop the aubergine in cubes and lay it in salty water for 20-30 minutes. Chop the potatoes and squashes in cubes too. Fry firstly the potatoes, than the squash and lastly the aubergine in oil.

Add oil to a pan for the sauce. Add and roast the onions, pepper and garlic respectively. Add the tomatoes, sugar, salt, spices and vinegar. I sometimes use a grated carrot as an alternative to onion and pepper. I roast carrot with the walnut and add garlic. Then I cook it with tomato. I don’t add vinegar. I boil them in a glass of water with bay leaf for 10-15 minutes.

Lay the fried vegetables to the plate and lay the sauce over them.

Enjoy your meal...