|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
450gms
|
11kg
|
|
Aubergine
|
115gms
|
2.8kg
|
|
Tomatoes
|
450gms
|
11kg
|
|
Onions
|
225gms
|
5.6kg
|
|
Capsicum
|
55gms
|
1.36kg
|
|
Oil
|
30 – 50ml
|
680ml – 1litre
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Tomato sauce or vegetable stock
|
|
|
Parboil potatoes. Peel and cut into thin roundels. Wash and
cut aubergine into roundels. Slice tomatoes and onions. Remove seeds from
capsicum and slice. Heat the oil. Fry each vegetables separately. Arrange in
layers in a pie dish. Pour some tomatoes sauce or vegetable stock over. Bake in
a moderate oven for 10 – 15 minutes.
