Fasting vegetables with french fries Recipe

Wash the eggplant, cut it into small cubes. Wash the pepper, cut it in half and cut out the heart, cut the pulp into cubes. Peel the onion and cut it into half rings. Wash the champignons, cut into four parts.

Heat vegetable oil in a pan, fry eggplant, pepper and onion for 4 minutes. Add the champignons, fry over high heat, stirring, another 4 minutes. Pour in the tomato sauce, season with salt to taste, reduce the heat, cover with a lid. Sauté the vegetables for 10 minutes. Add the beans with the juice. Stir and sauté for 5 minutes.

Peel the potatoes and cut them lengthwise (into fries into fries). Preheat the oven to 220°C. Pour a little oil on a baking sheet and sprinkle with the prepared potatoes, season with salt and bake for about 15 minutes, until the potatoes turn golden. Place the roasted vegetables in the center of the dish and the potatoes on the sides. Sprinkle the fried dish (jarcot) with finely chopped parsley.