• 1 aubergine
• 2 potatoes
• 3 green peppers
• 1 glass of olive oil
• 6 whole cloves of garlic
• 4 tomatoes
• 1 soupspoonful of olive oil
• 1 teaspoonful of salt
• ½ bunch of parsley

Preparation

Score the skin of the aubergine at intervals, and cut them in rings. Peel the potatoes and cut them in rings too. Cut the green peppers in greater pieces. Wash all the vegetables, strain and fry them in oil. In another cup heat the olive oil. Peel the garlics, crush them with salt, and add them. Put the skinned and chopped tomatoes in and stir. After it boils, add the fried vegetables, bring to boil twice. Put it on a plate and arrange. Sprinkle some parsley on it.
Note; If wished squash may be added.