This dish, similar to the French ratatouille, is usually served cold, although it is also good hot. It makes a splendid hors d’œuvre.
Sprinkle the aubergine slices with salt and let them drain in a colander for at least ½ hour to get rid of their bitter juices, squeeze, wash and dry the slices.
Fry the onion in olive oil until soft and a pale golden colour. Add the sliced peppers and aubergines, and fry gently for 10 minutes longer. Add the tomatoes and season to taste with salt and pepper. As they cook, the vegetable