The history of this dish is vague. But the story goes that people from Lebanese mountain villages would pick what they have in their land, fry and eat them. It progressed into a dish that urbanites will eat on Fridays or as a side dish at dinner parties.
The typical vegetables that get fried are zucchinis, eggplants and cauliflower. They are sliced thin, sprinkled with salt and are ready for the frier.
They don't need to turn very brownish; keep them to the light side - tastier and better for you as wise mother says.
And this is the story of this and that (by the way, those fried vegetables are as tasty cold the next day as they are out of the frier). Enjoy.