1 tablespoon vegetable oil
1 large onion, diced
1 small green bell pepper, chopped
1 medium zucchini, cut into 2 tablespoons
1 medium yellow squash, peeled and chopped
1 medium tomato, diced
1 medium small green bell pepper, chopped
1 medium zucchini, cut into 2 tablespoons
1 medium yellow squash, chopped
1/2 cup vegetable oil
1 medium eggplant, cut into 1/2 inch rounds
In a shallow dish mix together oil, onion, green bell pepper, zucchini, tomato, tomato, green bell pepper, zucchini, yellow squash and eggplant. Cover and refrigerate overnight.
Remove onion and bell pepper slices from salt water. Heat oil in a large skillet over medium heat. Saute onion and bell pepper slices in oil for about 1 minute, stirring constantly.
Remove slices from water and place in a long, deep skillet. Cook peppers over medium heat until golden brown. Remove from heat and add 2 tablespoons olive oil. Saute peppers for about 3 minutes, stirring constantly.
Add eggplant slices to skillet and cook for about 2 minutes. Remove from heat and add 2 tablespoons vegetable oil. Saute the eggplant for 5 minutes, stirring constantly. Pour hot vegetable oil mixture into skillet.
Add eggplant slices to skillet and cook for 2 minutes on each side.
Remove eggplant from liquid, reserving 1/2 cup. Stir in vegetable oil mixture. Fry the eggplant in hot oil for 2 minutes on each side, or until golden brown. Drain on paper towels.