• A vegetarian dish made from alternate layers of sliced potatoes and salted, drained, washed and dried aubergines brushed with oil and browned on both sides, the layers separated by thinly sliced sweet peppers fried in olive oil and a tomato sauce made from finely chopped onions sweated in olive oil to a golden brown, combined with oregano and tomatoes and simmered to a purée. The whole built up in an ovenproof dish and baked at 180°C until cooked through.