Fried Vegetables

• 1 - 1.5 lbs. zucchinis, yellow squash, or eggplant
• 1 tsp. salt
• 1/2 tsp. turmeric
• 1/2 tsp. black pepper
• 1/4 - 1/2 tsp. cayenne
• Vegetable oil for frying

1. Slice zucchinis and squashes into 1/2-inch slices. Eggplants should be quartered first, and then sliced into 1/2-inch slices.
2. In a large bowl, combine the sliced vegetables with the salt, turmeric, black pepper, and cayenne. Mix well so that the spices are evenly distributed.
3. Pour oil into a large saute pan (10-in. or more) with high sides to a depth of about 1/2 inch and place on medium heat.
4. When oil is hot, carefully place vegetables slices into it in a single layer.
5. Fry until the bottom of the vegetables are well browned, and then flip each slice to fry the other side. When both sides are well browned, remove with a slotted spoon and drain on paper-towel lined plate.
6. Repeat 4 and 5 with remaining vegetables.

Note: The frying temperature needs to be medium so that the vegetables can fry slowly to cook out the moisture and turn them soft and buttery.