INGREDIENTS

- 1 kg of aubergines -
500 G of tomatos - 5 to 6 cloves of garlic - 5 spoonful with olive oil
soup - 1 spoonful with lemon juice soup - 1 spoonful with sweet pepper
soup - 1 spoonful with soup of cumin - salt - 1/2 spoonful with pepper
soup - black olives and crystallized lemon plates


PREPARATION

To put to cook aubergines cut
approximately dice but not peeled during 30 mn in salted water.
To clean tomatos and to cut them out of dice. To put to
cook 5 mn in a frying pan with oil, sweet pepper, cumin, garlic, salt
and juice of lemon. When the aubergines are almost cooked, to
drain them and press them to extract the surplus from water and to add
them from it to tomatos. To crush the whole while stirring up
until complete evaporation of water, with soft fire during 15 to 20
mn. To rectify the seasoning so necessary with lemon juice.
To let cool and be useful on saucers.