2 tomatoes (I used tomatoes I threw in the freezer from summer)
2-3 garlic cloves
salt, red pepper flakes
The eggplants lengthwise strips peeled, in salted water is suspended. Angle comes out when cubed chopped. The same size as the potatoes and chop peppers.
Heat the olive oil and potatoes in a frying pan, then the eggplants and finally the peppers and add to a serving plate is taken.
For sauce: saute onion, edible oil. Garlic, crushed or finely chopped or. Saute the onion in the hot oil. Put the peeled and chopped tomatoes and garlic. Some vinegar, salt and red pepper flakes are added and cooked.
Serve poured over the fried vegetables.