Fried vegetables in tomato sauce

Wash the vegetables.

Cut the eggplants into slices and place them in salted water for half an hour to degorge.

Cut the zucchinis lengthwise into long slices.

Towel off and score the peppers.

Rinse and squeeze the eggplants and towel them off, as well.

Fry all the vegetables and spread them out on a platter.

Prepare the sauce by peeling and grating the tomatoes.

Place some oil into a pot over heat and lightly sauté the garlic cut into small slices.

Add the tomato and the salt and let them boil for about 5-10 minutes until the sauce thickens.

Add the oregano at the end so that the sauce doesn't get bitter.

Pour the sauce over the vegetables.