Tian à la provençale

• 4 small aubergines
• 4 small courgettes
• olive oil
• 2 green peppers</

Cut the aubergines and courgettes in thin strips and sauté them separately in olive oil. Cut the peppers (green, red and yellow) in rings and sauté them. A few minutes before the end of cooking, sprinkle the aubergines and courgettes with 2 cloves garlic, finely chopped, 2 tablespoons parsley, and thyme and marjoram to taste.

Tian à ta provençale, a gratin of layered aubergines,