2 lb , aubergine,
1 big onion, sliced round/chopped
2-3 tomatoes, diced/grated or 1 ½ cup crushed tomato
2-3 green peppers/bell peppers
2-3 cloves of garlic, sliced
1/3 bunch of parsley, chopped
2 tbsp olive oil
1tsp salt
1/2 tsp sugar
Ground black pepper
1/3 cup hot water
Juice of one lemon

Cut them lengthwise and open if they are large cut them into to 2 or 3 pieces. Sprinkle salt over them and fry over a high heat. Pat with a paper tail to remove excess oil and place on a baking tray.

In a frying pan saute the onions with olive oil. Then stir in garlic and half of peppers chopped. Saute for 2-3 minutes and add tomatoes, sugar and salt. Cook on a medium until mixture thickens. Stir in parsley and black pepper and turn the heat off.

Fill aubergines with the mixture and slice the remaining peppers in strips and place over the top.

Preheat the oven 400 F (200 C) and pour 1/3 cup hot water in tray. Drizzle lemon juice over eggplants and cook for 10-15 minutes.

What you will need

Medium Sized Frying Pan

Ingredients

5 eggs
1 onion finely chopped
3 tomatoes (finely chopped skins on)
Mature hard cheese (ie parmesan or Cheddar)

Optional

the below ingredients can be used to improve flavour or make the dish suitable as a lunch/supper snack

1 pepper finely chopped (optional)
garlic (optional)
Spicy beef sausage (optional0 in non muslim countries pork can be used and sausages such as chirizo or salami are ideal)
Fresh Basil

Pour a little olive oil in the pan and fry the tomatoes onions and any of the optional ingredients until soft. Crack the eggs and there you can turn the heat down low and cook them until hard set or you can scramble the mixture which takes less time. I prefer to eat them whole and hardset with a soft yolk but the heat will need to be low enough not to burn the bottom. When nearly cooked grate the cheese and wait until melted. Serve with crusty bread.

Traditionally served still in the frying pan in the middle of the table and the diners use crusty bread and forks to eat the mememen from the central location.

Biber Dolmas (Stuffed Turkish Pepper)

1 large or 2 ripe tomatoes skinned

200g Mince beef

1 tsp tomato puree
2 1/2 cups uncooked rice
1 onion, chopped finely

1 clove garlic

½ teaspoon cumin

Sprinkle of cumin seeds
salt and pepper to taste
mint, chopped
8 green peppers

Fry the mince and onions for 10 minutes then add garlic, salt pepper, cumin power/seeds, tomato puree, chopped tomatoes, mint and rice.

Cut top of peppers and remove core and seeds. Stuff with mince and rice mixture leaving room for rice to expand.  Replace tops.  Put upright in a pot and fill with salted water until ¾ of the pepper is covered. Cover with a lid and simmer slowly for 1 hour.