| 2 | medium eggplants |
| oil or butter |
| 1 can | chopped tomatoes |
| crushed garlic |
| 1 | onion, chopped |
| a couple of handfuls | mushrooms, sliced finely |
| 1 tablespoon | capers, chopped if you like |
| salt, pepper, mixed herbs |
| grated parmesan |
| 1 container | Greek style yoghurt |
Fry the garlic and onion until browned. Add the chopped mushrooms and fry until browned. Add the chopped tomatoes and the capers and simmer. Season with salt, pepper and mixed herbs to taste.
While the sauce is cooking, slice the eggplants into 5mm rounds and fry them in butter or oil. P
ut them aside on paper towels.
In a square pyrex dish, start layering the tomato mixture, the eggplants, and a scattering of grated parmesan. When you've used up all the eggplant and tomato, top with a layer of yoghurt mixed with a handful of parmesan. Bake in a moderate oven until the top is golden brown.
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