• 2 lb (900 g) aubergines
• 5 tablespoons olive oil
• 1 medium onion
• 1 or 2 cloves of garlic
• 1 lb (450 g) tomatoes
• ¼ pint (150 ml) plain yogurt
• 4 oz (112 g) cottage cheese
• 1 oz (28 g) grated Parmesan cheese
• Salt and pepper

Method:

1. Slice the aubergines, sprinkle with salt and leave to drain over the sink in a colander for about 1 hour.
2. Heat 2 tablespoons of the oil in a pan, add the onion and fry until softened. Crush the garlic and add to the onions.
3. Blanch and peel the tomatoes and chop  - removing the seeds if preferred. Add to the onions and garlic.
4. Simmer, uncovered, for 5 to 6 minutes.
5. In a bowl, mix together the yogurt and cottage cheese and season to taste.
6. Heat the remaining oil in a frying pan and cook the aubergines on both sides until golden. Drain on kitchen roll.
7. Arrange a third of the aubergines in an ovenproof dish. Cover with half the tomato mixture and then top with half the yogurt mixture. Repeat the layers, finishing with aubergines.
8. Sprinkle with the grated Parmesan cheese and cook in a preheated oven at Gas Mark 4 (180°C/350°F) for 35 to 40 minutes.

Serves 4.