6 long aubergines
2-3 cloves garlic
3 tomatoes, finely chopped
Salt and pepper
1 cup olive oil
Halve the aubergines lengthways and leave in a colander with plenty of salt so that they will strain and the bitter taste be removed.
Fry the onion and garlic in olive oil, add the fresh tomatoes, finely chopped, salt and pepper, parsley and nutmeg.
Rinse the aubergines in plenty of water, arrange them in a baking tray and fill them with the mixture. Cook in a medium over for one hour.