Papeton d’Aubergines from The Cooking of Provence by Patricia Lousada

Ingredients

• 1 egg
• 6 tablespoons olive oil
• 3 aubergines
• 1 green pepper, diced
• 300 g (10 oz) courgettes, cut into 1 cm (½-inch) slices
• 1 red pepper, diced
• 4 tablespoons finely chopped fresh parsley
• 50 g (2 oz) breadcrumbs
• 375 g (12 oz) tomatoes, skinned, de-seeded and chopped
• 2 garlic cloves, chopped
• salt and pepper
• 1 large mild onion, chopped