Kamfounata

2 eggplants, cut into 1 cm (1/2 inch) cubes
2 tbsp olive oil
5 garlic cloves, finely chopped
675 g (1-1/2 lb) tomatoes, chopped
Salt and black pepper
2 teasp sugar
Olive oil for shallow frying
2 courgettes (zucchini), cut into 2.5 cm (1 inch) slices
1 large onion, halved and sliced
2 capsicums (sweet peppers), deseeded and sliced
25 g (1 oz) freshly chopped coriander

1. Place the aubergine cubes in a colander, sprinkle liberally with salt and leave in the sink or over a large bowl for 1 hour to draw out the juices.
2. Rinse the aubergine cubes under cold running water and dry well on kitchen paper.
3. Heat the olive oil in a large saucepan, add the garlic and saute until golden.
4. Add the tomatoes, salt, pepper, and sugar and simmer for 20-30 minutes until reduced to a thick sauce. Set aside.
5. Heat some olive oil in a large frying pan until very hot, add the aubergine and quickly brown on all sides. Drain on kitchen paper and set aside.
6. Reheat the oil, adding a little more if necessary and quickly fry the courgette slices until browned. Drain on kitchen paper and set aside.
7. Reheat the oil and add the onion and pepper and sautй until soft and golden.
8. Remove the onion and pepper from the pan with a slotted spoon and add to the tomato sauce together with the fried vegetables and the chopped coriander. Mix well and simmer for 5-10 minutes until heated through. Serve hot or cold.