Preparation :
Peel the eggplants in lengthwise strips at 1 1/2 cm intervals, then cut either in circles or in long slices. Sprinkle salt over and place the eggplants in salted water for half an hour to drain off theri bitter juices. Squeeze each eggplant before putting into hot oil. Fry bith sides, drain away excess oil and place on a serving plate. Cut the tomatoes accross into halves, and place them in the frying pan along with the whole peppers.

Cook for about 2 minutes until they are sauteed, remove from the pan and arrange around the eggplants on the plate. Scrape the skin of the punpkins until their green parts can be seen, sprinkle with salt and leave aside for 1.5 hours. Put flour and water into a bowl and blend together. First place the zuccini in flour-water mixture and then into th ehot oil.

Fry until both sides are golden. Place them with the eggplants and peppers. Mix water and yoghurt, pour over the fried vegetables ( if desired, crushed garlic can be added to the yoghurt).