Fried Mixed Vegetables with Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Utley Estate in Mesquite, Texas in 1988.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 medium eggplant peeled in lengthwise strips and cut in small cubes
 * 1 zucchini cut in small cubes
 * 1 medium potato peeled cut in small cubes
 * 1 cubanelle pepper seeds discarded cut in chunks
 * ½ cup sunflower oil
 * ½ cup yogurt
 * 2 garlic clove smashed with salt
 * 3 garlic cloves chopped
 * 1 tablespoon extra virgin olive oil
 * 6 heaping tablespoon of diced tomato in can
 * 2 heaping tablespoon of crushed tomato in can
 * salt

Directions

 * 1) Soak the eggplants in 2 cups of water with salt for about 20 minutes.
 * 2) Squeeze and dry them with paper towel.
 * 3) Meanwhile combine all the tomato sauce ingredients in a small pot.
 * 4) Cook on medium heat for 10 minutes.
 * 5) Make sure it doesn't dry out.
 * 6) Fried the all the vegetables orderly in sunflower oil.
 * 7) Afterwards place on a paper towel to soak up excess oil.
 * 8) Let it cool.
 * 9) Then place them on service plate.
 * 10) Serve it with yogurt sauce or tomato sauce.