Serve with bread.
6 medium aubergines
120 ml (8 tablespoons) olive oil
3 onions, skinned and thinly sliced
3 green peppers, thinly sliced
3 garlic cloves, skinned and coarsely chopped
3 ripe tomatoes, thinly sliced
45 ml (3 tablespoons) tomato purée
10 ml (2 teaspoons) salt
5 ml (1 teaspoon) allspice
45 ml (3 tablespoons) finely chopped parsley
300 ml (½ pint) olive oil or lighter oil
600 ml (1 pint) boiling water