Tomatoes and peppers depending on your preference: dried vegetables can be preserved in olive oil which will   intensify their typical flavour you can soak them in water for several hours and put   them into olive oil or after soaking, fry them and preserve in olive oil   together with the oil used for the cooking. Each recipe will produce its own special taste adventure!   simply soak the dried vegetables in water for some hours and afterwards you can use them like fresh vegetables for ragouts, ratatouille, vegetable rice, sauces, stews or any kind of Asiatic recipes etc.   These are yummy! First soak the tomatoes or boil them quickly, dry them, season, coat in breadcrumbs and fry in olive oil until golden brown. Serve with piquant sauce and/or salad made with fresh ingredients according to the season.   1.5 kg potatoes, par-boiled and then peeled and cut into thick slices. Butter an ovenproof dish, put in the potatoes and season each layer with salt, pepper and oregano. Then cover with 150 g of dried tomatoes, soaked overnight in water and then chopped into small pieces. Beat 2 eggs until fluffy, add 1 cup of milk and 1 cup of grated cheese, mix well together and then pour over the potatoes. Dot with butter and garnish with rings of red or green pepper. Bake for 40 minutes in a moderate oven. Sprinkle with chopped parsley before serving. Serve with salad or pickles depending on the season.   15-20 pieces of dried tomatoes soaked overnight or the same amount of tomatoes preserved in olive oil, strained. 1 beaten egg, flour and water mixed to a thick creamy paste. Add as much chopped onion, garlic and parsley as you like as well as some fresh or dried aniseed and mint leaves, salt and pepper. Now add the chopped tomatoes to the paste and leave to marinate. Drop individual soup spoonfuls of the mixture into heated olive oil in a frying pan, turn once and cook until golden brown. Serve with salad, cold or warm sauces.