Grate the tomatoes and garlic in a small saucepan. Add sugar and oil, mix and cook the tomato sauce for 3-5 minutes. Wash the eggplants and zucchini, cut them into slices and fry them in hot oil. Leave on paper towel to absorb excess oil. Fry the Muratbey Antep cheeses in a non-oily teflon pan. Put a slice of eggplant on a slice of zucchini and then put fried Muratbey Antep cheese on eggplants on a serving plate. Put the zucchini and eggplant on the cheese and drizzle the tomato sauce on top. Complete the same process until all the materials are used up. Serve as hot. Enjoy your meal.
*** This delicious recipe was prepared for us by Zeynep Çeşmeci, whom we know from her http://zeyneple.blogspot.com.tr page. Thanks to her