Fried Vegetables in Tomato Sauce

1 medium eggplant, sliced

1 tsp salt +

2 cups water

1/2 cup sunflower oil

2 tbsp extra virgin olive oil

1 green bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6

1 red bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6

1 large onion, sliced in round shape, separate the rings

4-5 large size mushrooms, sliced

Sauce:

2 large tomato, peeled, diced

2 clove garlic, sliced

2 tbsp extra virgin olive oil

1 tsp vinegar

1 pinch sugar

Salt Pepper

Soak the eggplants into the salty water for about 20 minutes. Squeeze the eggplants with your hand and dry them with paper towel.
Saute the onion, green pepper and red pepper with olive oil for about 10 minutes in a large pan. Add the mushrooms and cook for another 5 more minutes. Don't over cook!Turn the heat off.
In the meantime, cook all the sauce ingredients in a small pot for about 15 minutes. Put it aside.
Fry the eggplants on both sides until golden brown in sunflower oil. Afterwards, place on a paper towel to soak up any extra oil. Place them on the cooked vegetables in the pan. Pour the cooked tomato sauce all over the vegetables. Cook for about 10 minutes on under medium heat. Turn the heat off and let it cool down first.
Then place the dish in a service plate carefully. Sprinkle some chopped parsley on it. Serve the dish at room temperature or chilled.