• 4 small aubergines
• 4 small courgettes (baby marrows)
• olive oil
• 2 green peppers
• 2 red peppers
• 2 yellow peppers
• 4 cloves garlic, finely chopped
• 4 tablespoons finely chopped parsley
• thyme and marjoram
• 8 tomatoes
• butter
• 4 tablespoons fresh breadcrumbs

Cut aubergines and courgettes in thin strips, and sauté separately in olive oil. Cut peppers (green, red and yellow) in rings, and sauté as above. 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.

Cut tomatoes into thick rounds; place them in a buttered gratin dish, and cook à la provençale with remaining garlic and parsley, and the breadcrumbs.

Arrange cooked vegetables in a large ovenproof gratin dish, with the tomatoes in the centre, the aubergines on one side, and the courgettes on the other. Then place red, yellow and green pepper rings in a lattice over vegetables. Brown under the grill and serve immediately. Also good served cold.