Instructions: This one comes from a book I picked up at a used bookstore when I was in

Heat olive oil. In it simmer the onion, green pepper, spices and herbs until the onion is clear. Cut unpeeled aubergine into 3/4 inch cubes and add to the vegetables, stirring well so that aubergine absorbs oil. Then add the remaining ingredients.

Bake in a 2 quart casserole for one hour at 325. Keep in a warm oven for as much as an hour to allow flavors to blend. Just before serving, stir just enough to turn vegetables over. This turns their shiny side out and adds to their appearance.

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