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| What You Need: |
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6 small eggplants (aubergines), cut in thick slices
4 courgettes
3 large tomatoes, skinned
˝ tablespoon chervil
1 small leek
1 teaspoon red pepper
1 teaspoon cumin
Approx. ˝ pint olive oil
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| How To Cook: |
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1. Fry the eggplant in oil until very well done, then set it aside.
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2. Cook first the courgettes, then the tomatoes in the same oil.
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3. Pound the cooked eggplant, courgettes and tomatoes (reserving a few slices of eggplant).
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4. Pound together the chervil and an equal amount of leek with the red pepper, cumin and 2 tablespoons oil.
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5. Mix all the ingredients together and cook for about 20 minutes.
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6. Serve hot or cold in a soup plate, with the slices of eggplant arranged on top. This will keep for 2 days.
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