2 long aubergines 1 medium courgettes
4 medium tomatoes lb French beans
1 green peppers 3 cloves garlic
2 butter Mild stock as needed
A few sprigs dill and parsley Salt and pepper
Slice the aubergines into quarter inch thick rings and put them between two plates with plenty of salt on them and leave to draw for twenty minutes. Meanwhile skin the tomatoes, seed the peppers, peel the courgettes, and string the beans if necessary; cut them all up into thick slices except the beans which should be broken. Rinse the aubergines thoroughly, pat them dry and then fry them in the butter on both sides. Transfer them to a baking dish. Fry the rest of the vegetables in the same butter and place them on top of the aubergines. Add the crushed garlic, herbs, seasoning and enough stock to come half way up the vegetables and bake in a moderate oven (350) for one hour or until they are done. Serve in their dish with some yogurt.