Ideally, the frying should be done at the very last minute and the melt-in-the mouth vegetable slices served straight away.
1 kg of courgettes, thinly sliced
1kg of aubergines, sliced in wedges
750 ml of oil for frying
Cut the aubergines lengthways into quarters, and then cut, crossways, into 1cm (½in) thick wedges and set aside.
Slice the courgettes thinly – in a food processor using the fine disc or a sharp knife – and pat dry on a clean tea towel.
In a large frying pan heat the vegetable oil over medium-high heat. Add carefully the vegetables in batches – the courgettes first – and fry them until golden brown, turning occasionally so that they are cooked evenly on all sides.
Using a large skimmer spoon, remove the vegetables to drain on a paper towel lined plate and set aside to cool slightly. Season with some salt.
To check if the oil is hot enough for frying your meatballs, dip the handle of a wooden spoon into the preheated pan. If the oil bubbles steadily, then it is hot enough for frying. If it bubbles very vigorously, then the oil has been overheated and needs to cool off a little bit. If no or very few bubbles pop up then the oil is not hot enough.
Leftover vegetables, if there are any, may be served with a dash of white wine vinegar, some sliced garlic and fresh chopped mint leaves. The combination makes for a very good new dish which is called vegetables “alla scapece” in Italian.