Heat the oil preferably in an earthenware* casserole, or use any heavy saucepan or casserole large enough to hold all the ingredients comfortably. Peel the aubergine and cut into cross-wise slices about ½ inch thick. Cut the widest of these in half. Arrange the slices in the casserole.
If the cucumbers are waxed, peel them and cut into ½-inch cross