INGREDIENTS

INSTRUCTIONS

Cut the aubergines into quarters lengthways, then cut each quarter in half.
Spread out in a colander and sprinkle with salt. Leave for 30 minutes or so
to drain. Wipe dry.
Peel the potatoes and cut into large chunks. In a large frying pan fry the
potatoes in the olive oil over a moderate heat until golden brown and three
quarters cooked. Transfer them to a flameproof casserole or large saucepan.
Fry the aubergines in the same oil until tender and browned. Lay the
aubergines on top of the potatoes. Add 1clove of garlic and the bayleaves.
Fry the onions and remaining garlic gently in 2 tablespoons of the oil
until tender and lightly browned. Add the tomatoes and sugar, salt and
pepper. Simmer gently for 15 minutes. Pour over the aubergines and
potatoes. Cover, leaving a small gap for steam to escape, and simmer gently
for 20-30 minutes stirring occasionally until the potatoes are cooked and
sauce is thick. Serve hot or cold.
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