ingredients
1 1/2 pound eggplants
2 tablespoons salt
2 medium-sized green (bell) peppers
1 pound firm tomatoes
1/2 cup olive oil or sunflower oil
1 large onion, thinly sliced
1 large garlic clove, finely chopped
1/2 pound Mozzarella cheese, thinly sliced
2 tablespoons wholewheat flour
4 medium-sized eggs, beaten
3 ounce cheddar cheese, grated
2/3 cup plain yogurt
method
1. Cut the eggplants into 1/2 inch slices. Put them in a colander, sprinkle with the salt and leave to drain for 30 minutes.
2. Wash them with running water and pat them dry with paper.
3. Heat the oven to 200°C (400°F). Core and seed the peppers and cut them into pieces 1 x 1/4 inch.
4. Scald and skin the tomatoes and cut them into rounds.
5. Heat 2 tablespoons of the oil in a frying-pan on moderate heat.
6. Put in as many eggplant slices as you can in one layer and cook them, until they turn a green colour, on each side.
7. Set them aside and cook the rest in the same way, adding more oil as and when necessary.
8. Reduce the heat, put in the onion, garlic and peppers and cook them until they are soft.
9. Beat the flour, eggs, yogurt and cheddar cheese together.
10. Put half the eggplants in the bottom of a large, greased, oven-proof dish, then add half the onion and peppers and half the tomatoes.
11. Cover them with all the Mozzarella and repeat the layers in reverse order, ending with the eggplants.
12. Pour the yogurt mixture over the top. Cook in the oven for 30 minutes until the top is golden.
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more information
Cooking time: 1 1/4 - 1 1/2 hours
