This should ideally be prepared the day before.
2 plump green peppers
2 medium aubergines
1 large, ripe tomato
Olive oil
Salt
250 gr. (small tub) yoghurt
2 cloves of garlic
Dip the tomato into boiling water for one minute, hold under the cold tap, and peel off the skin. Dice finely. Crush one clove of garlic, chop finely. Mix with the tomato, add salt and a sprinkling of caster sugar. Fry in a tablespoonful of hot oil for five minutes and set aside.
Crush the other clove of garlic with a pinch of salt. Whip half of the yoghurt until it is creamy, and add the garlic.
De-seed and dice the peppers. Dice the aubergines into 1 cm. cubes. Fry seperately in hot oil until nicely browned. Mix and spoon some into a bowl. Add a layer of the tomato paste. Add another layer of peppers and aubergines. Spread some of the yoghurt- garlic mixture on top. Go on layering peppers and aubergines, tomato paste and yoghurt until you”ve used everything up. Make sure you end with a yoghurt layer. Press everything down firmly. Let set in the refrigerator for at least 6 hours, preferably overnight.
Just before serving, whip the rest of the youghurt until it is creamy. Turn the bowl out onto a plate. Spread some freshly whipped yoghurt over the top, decorate with a sprig of dill or parsley, and serve with the rest of the yoghurt for those who want it.
