|Aubergines||2 Large, peeled, cut into cubes|
|Courgettes||3 Medium, sliced (Zucchini)|
|Olive oil||5 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Onions||2 Large, peeled, thinly sliced|
|Green peppers/Red peppers||To Taste, chopped|
|Tomatoes/1 large tin of italian plum tomatoes||4 Large, peeled and chopped|
|Freshly ground black pepper||1|
|Freshly chopped basil/1 teaspoon dried basil||1⁄4 Cup (4 tbs)|
Sprinkle aubergines and courgettes with salt, and put in a colander.
Place a weighted plate on top, so excess moisture and bitterness will be pressed out.
Leave for 1 hr.
Heat olive oil in a large saucepan.
Gently fry garlic and onions until soft and golden.
Add aubergines, courgettes, and peppers.
Cover and simmer for 35 min.
Then add tomatoes and basil.
Season, and cook uncovered for further 20 min.
Serve hot or cold as an hors-d'oeuvre, or as an accompaniment to grilled or boiled meats.