- a kg of aubergines - 500 g of tomatoes - 5 to 6 garlic cloves - 5 spoonful of olive oil - a spoonful of lemon juice - a spoonful of sweet spice soup - a spoonful of cumin soup - salt - ½ of sweet pepper - black olives and gills of crystallized lemon

Cook the aubergines cut in but non-skinned in the salted water during 30 minutes.

Skin the tomatoes and cup them. Cook them 5 minutes in a frying pan with the oil, sweet spice, cumin, garlic, salt and lemon juice.
When the aubergines are almost cooked, strain them and press them to extract the surplus of water and add them to the tomatoes. Crush all, shifting to the complete evaporation of water, cooking gently during 15 to 20 minutes. If necessary rectify the dressing with lemon juice. Let it get cold and serve in saucers.