Aubergine and cauliflower ragout

Ingredients	For 4	For 100
Cauliflower	225gms	5.6kg
Aubergine (brinjal)	225gms	5.6kg
Onions	115gms	2.8kg
Tomatoes	225gms	5.6kg
Fat	30gms	680gms
Peppercorns	a few	15gms
Salt	to taste	80 – 100gms
Bayleaves	2	5gms
Boiling water	590ml	14.75litre

Wash and boil cauliflower in hot water. Strain but keep liquor. Cut brinjal into long pieces. Chop onions. Heat the fat. Fry brinjal and onions. Add sliced tomatoes. Cook for a few minutes. Put the onions, brinjal and tomato mixture in a casserole dish. Add cauliflower. Pour liquor over with more hot water if necessary. Add seasoning. Cook gently in an oven for 30 – 45 minutes.