Tian à la Provençale

• 4 small aubergines
• 4 small courgettes (baby marrows)
• olive oil
• 2

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<