This vegetable stew may be served as a vegetable accompaniment with meat, if so omit the eggs.
2 medium sized eggplants
2 green peppers
2-3 cloves of garlic
8 tablespoons olive oil
salt and a generous amount of freshly ground black pepper
4 oz black olives
Cut unpeeled eggplants into 1 inch cubes, sprinkle with salt and leave
for one hour.
Slice onions finely, slice tomatoes and green peppers into rings, finely chop garlic.
In a medium saucepan arrange in separate layers, onions and garlic, green
peppers, drained eggplant cubes and lastly, tomato slices.
Sprinkle each layer with salt to taste and plenty of pepper. Pour oil over vegetables.
Cover and simmer slowly on top of the stove for 40 minutes.
Transfer to over proof dish, mixing lightly to combine ingredients.
Make slight depressions in top and break an egg into each.
Bake in a moderate (350 F) for about 15 minutes or until eggs are set.
Garnish with olives.
Serve warm or chilled.