• 2 large aubergines

• 1 green chilli pepper, finely chopped

• 2 long red peppers

• 3 cloves of garlic, crushed with a little salt

• 1 large tomato chopped into cubes

• 3 tablespoons of olive oil

• 1 tablespoons of vinegar

• 2 tablespoons of finely chopped parsley

Wash and dry the aubergines and bake whole in a pre-heated oven at 250 C, turning them at intervals. Remove from the oven and make a cross-slit with a knife at the bottom of the aubergines. Put them to stand upright to allow the bitter juices to drain. Grill the peppers until the skin blackens, pill them, remove the seeds and cut them to small pieces. In a bowl mash the aubergines with a fork (not a mixer). Add the chilli peppers, red peppers, garlic, parsley, olive oil and vinegar and mix with a fork. Adjust seasoning (salt and vinegar) if necessary and serve with a bread of your choice.