Serves 6
3 medium sized aubergines
Salt
3 tablespoons olive oil
15g butter
1 large onion, chopped
1/2 red or green pepper
400g canned plum tomatoes
1 clove of garlic
2 teaspoons of oregano
pinch of sugar
For the topping:
3 tablespoons of bread crumbs
2 tablespoons of butter
Grated cheese

Cut the aubergines in half and make cuts into the flesh. Sprinkle with salt and leave for half an hour. Rinse and dry the aubergines and fry them face down in the oil for a few minutes. Remove the aubergines and leave to cool. When the aubergines are cool scoop out the flesh with a spoon and place the skins in a oven proof dish.
Fry the onions in the butter and then add the peppers and tomatoes for five minutes. Add the aubergine flesh, oregano salt and pepper and cook together for a further five minutes.
Place the mixture into the aubergine skins and sprinkle the bread crumbs and grated cheese over the top. Bake in the oven for 15 to 20 minutes.
Serve with a salad and/or grilled fish.

Serves 6
675g large ripe tomatoes
Small bunch of spring onions
3 teaspoons salt
Black pepper
4 tablespoons wine vinegar
2 tablespoons olive oil
1 yellow pepper

Cut each of the tomatoes into eight sections and put into a bowl. If the tomatoes are small cut into four pieces.
Add the finely chopped spring onions. Sprinkle with the salt, black pepper, wine vinegar and olive oil. Mix together gently and leave for two or three hours at room temperature. Stir the mixture occasionally.
Arrange in a shallow dish and add the yellow pepper cut into strips with fresh basil for garnish. Serve the salad with grilled chicken or fish.
Other vegetables can be added to the salad if you wish. For example, cucumbers taste well with the tomatoes and peppers.

Serves 6
1 large aubergine
2 large green peppers
1 large onion
Small can of tomatoes
6 fresh tomatoes
1 clove of garlic
5 tablespoons of olive oil
salt and pepper
1 teaspoon of brown sugar
1 tablespoon of wine vinegar
1 tablespoon of lemon juice

Peel the aubergine and the onion. Prepare the green pepper and cut all the vegetables into small similar sized pieces. Fry the garlic and the onion in a pan until it is soft. Add all the remaining vegetables. Season with the salt and pepper and sugar.
Cover the mixture and cook for one hour. If the mixture becomes too thick add a small amount of water. Before serving add the wine vinegar and lemon juice.