This goes great with a glass of dry white wine and a loaf of French bread. 1 c. olive oil 2 or 3 garlic cloves 1 bay leaf Salt & pepper 1 tbsp. sugar 2 lbs. eggplants Flour for frying 2 lbs. red & green peppers, chopped 2 lbs. chopped white onions

Peel the tomatoes, cut into pieces and fry in half the olive oil with garlic, bay leaf, salt, pepper and sugar. When tomatoes are done, put through a sieve. Cut the eggplants in slices, sprinkle with salt and drain for one hour. Dry them in a paper towel. Dip in flour and fry in the remaining oil. Brown them well, place in a flame proof serving dish.

In the same oil fry the peppers, arrange them on the top of the eggplants. Fry the onions very slowly in the same oil, if you don't have enough, just add more oil. The onions have to be white. Place them on the green peppers and eggplants. Finally, add the sieved tomatoes. Serve very hot.