Make the upside-down kebab as described. When sufficiently cool, strain and keep the liquid.
Peel the aubergines, slice thickly lengthways, sprinkle with salt and leave for 1 hour. Wash them thoroughly, drain and dry. Fry in hot oil for 2 minutes, then lay out on absorbent paper.
Thickly slice the tomatoes from the top. Cut the peppers in