1 Peel the aubergine and the courgette (zucchini) and slice them sideways. Fry them well in oil.
2 Put a layer of courgette (zucchini) onto the bottom of an ovenproof tin and sprinkle with fried onion.
Add a layer of aubergine on top.
3 Slice the tomatoes and put them on top of the aubergine. Whip the eggs while you add salt and pepper.
Pour the egg mixture into the tin and sprinkle grated cheese on top.
4 Bake in the middle of the oven at 150 degrees C (302 degrees F) for 30 minutes,
until the egg mixture has stiffened.