Fried vegetables in tomato sauce (Şakşuka)

1. Cut the aubergines and courgette into 2 cm cubes, salt the aubergine, leave for 20 minutes and pat dry; dice the peppers too.

2. Fry the aubergine, courgette and peppers in batches in the oil until golden, then drain on kitchen paper.

3. For the sauce, fry the sliced garlic and tomato purée in the olive oil for 1 minute.

4. Add the grated or chopped tomatoes, season with salt and a pinch of sugar and reduce for 10 minutes.

5. Put the fried vegetables into a dish and pour the tomato sauce over them.

6. Serve at room temperature with garlic yoghurt and fresh bread.

Tip: An Aegean meze whose flavour comes into its own as it cools. You can also roast the vegetables drizzled with oil at 220 °C for 25-30 minutes.