Mediterranean pan-fried vegetables

Ingredients for 4 servings:

• 4 medium-sized potatoes, waxy
• 2 small onions, red
• 2 small onions, white
• 4 green bell peppers, Turkish (Dolma)
• 2 chili peppers, green, hot
• 2 chili peppers, red, hot
• 4 small eggplants
• 1 stalk(s) leek
• 4 cloves garlic
• 150 g date tomatoes
• 2 tsp, sautéed rosemary, chopped, dried
• 2 tsp herbal mixture (Greek herbs)
• 1 tsp, heaped thyme, shredded
• 1 tsp, heaped oregano, shredded
• 6 tbsp oil (olive pomace oil) or frying oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 8 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 38 minutes

everything fried individually

First, wash and dry all the vegetables (with kitchen towels). Peel the potatoes and cut them lengthwise into 3 equal-thickness slices. Then cut these into 3-5 sticks (fries), and then dice these sticks. Place the potato cubes in a bowl and cover with water to prevent them from oxidizing. Peel and halve the onion. Cut the onion halves into 3-4 wedges and separate the onion layers. Also place them in a bowl and set aside. Halve the bell peppers and remove the seeds. Cut the bell pepper halves into 3-4 strips, then dice them. Halve the chilies and remove the seeds, also cutting them into rectangles, roughly the same size as the bell peppers. Remove the stems from the eggplants and cut them lengthwise into 3-4 slices, then cut these into 3-4 strips, and then dice them. Set aside in a bowl. Cut the leeks into rings and set aside in a bowl. Peel the garlic and cut it lengthwise into 4-5 slices, then finely slice and chop them roughly. Place the chopped garlic in a bowl, drizzle with olive oil, and mix well to prevent it from oxidizing and tasting stale. Halve the date tomatoes and set aside. Discard the water from the potato cubes through a sieve. Drain the potato cubes well and dry on a kitchen towel. Heat a pan with 1.5 tablespoons of olive oil until hot, then add the potatoes, stirring frequently. When the potatoes are half cooked, add about 1/3 of the onions, sprinkle everything with the rosemary, and mix well. Just before the end of cooking, season with salt and pepper. Place the cooked potatoes in a suitable bowl and keep warm in a preheated oven at 65°C. Wipe the pan to remove any remaining rosemary. Add 1.5 tablespoons of olive oil and fry the peppers and chilies. Halfway through the cooking time, add 1/3 of the onion and 1/3 of the garlic and season with Greek herbs. Then place the mixture in a bowl in the oven. Add more oil to the pan and fry the eggplant cubes. Halfway through the cooking time, add the onion and garlic again and season with thyme. A little of the leek can also be added. Then place the mixture in a bowl in the oven. Finally, fry the tomato halves in olive oil and add any remaining onion and garlic. Add the leek, and season with oregano, salt, and pepper. Add a little more Greek herbs. Place the mixture in a bowl in the oven. Now set the oven to 95°C and heat the finished vegetables at this temperature for approx. 8-10 minutes. Then combine all the individual vegetables in a suitable serving bowl and mix (fold in carefully). Serve with flatbread or baguette, but it also goes well with roasted chicken. The aromatic flavor trick is to sauté all the vegetables individually, meaning they’re all single. If you’re in a hurry and have four pans and four hobs available, you can prepare everything in parallel. However, I chose the individual sautéing solution with one pan and one hob.