Wash and peel the vegetables well, then slice them into rounds.

Pour plenty of oil into a skillet and heat over high heat. Fry the potatoes first, then the zucchini, and finally the eggplant. Once they are cooked and golden, place them on a platter lined with paper towels.

Meanwhile, make the sauce. Sauté the onion and garlic in a little olive oil until lightly golden. Puree the tomatoes and add them to the pan, rinsing the blender bowl with a little water and adding that to the sauce as well. Simmer uncovered until the sauce thickens slightly.