• 200 g/7 oz aubergine
• 1 tbsp salt

Prepare the yoghurt and garlic sauce and tomato purée and keep at room temperature.

Peel the aubergine and slice cross ways. Sprinkle with salt, leave for 30 minutes, squeeze to get rid of any bitter juices, wash and dry. Peel the marrow or courgettes thinly, and slice like the aubergine, wash and dry. Wash the peppers with stems on, dry.

Heat the oil and briefly deep-fry first