Ingredients

4 small Aubergines / brungiel.

8 baby marrows / qara baghli.

cooking salt

300ml olive oil

4 cloves garlic peeled and crushed

1 tablespoon chopped fresh thyme

a handful of blanched almonds

3 tablespoons white wine vinegar

possible a few stuffed green peppers

Method

Cut Aubergines Length wise leaving skin on after slicing top and bottom off . Place in a colander sprinkle with rock salt and allow to stand for 30 minutes

Rinse slice under cold water and pat dry with kitchen paper . Also cut baby marrows lenghtwise and pat dry .

Make a mixture in a processor with olive oil , crushed garlic and thyme and almonds, if used and brush on both sides of a prepared aubergines and marrows with is placing them on oiled shallow baking trays.

Bake in a moderate oven for 30 minutes , brushing occasionally with the oiled mixture until the vegetables are tender and turning brown. Allow to cool. Place on a platter in two rows.

Quarter red and yellow peppers, remove seeds and membranes . The seeds should be blister and blackened . When cool peel off skin and then slice pepper into stripes . Put on a platter with the other vegetables . Drizzle with the wine vinegar and sprinkle and chopped parsley and freshly ground pepper .

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