Ingredients:
Large Aubergines
1 Lb. Cooked Spaghetti
¼ Pint Bouillon Made From Cube
6 Oz. Toasted Brown Breadcrumbs
2 Heaped Tablespoons Flour
3 Tablespoons Butter
2 Green Peppers, Thinly Sliced
1 Lb. Tomatoes, Skinned And Chopped
6 Oz. Grated Cheese
¼ Pint Yogurt
Salt And Pepper
Preparation:
1-put The Spaghetti In A Well Buttered Baking Dish, Add The Tomatoes And Green Peppers In Layers And Sprinkle Each Layer With A Little Seasoning And Flour.
2-cover With The Aubergines, Cut Lengthwise In Quarters And Well Cleaned So That No Bitterness Remains.
3-add Bouillon To Yogurt And Beat A Few Times With A Fork So That The Two Are Well Combined, And Pour Over Vegetables And Spaghetti.
4-sprinkle With The Cheese And Breadcrumbs And Dot With Butter.
Bake For 60-70 Minutes In Hot Oven, 350of Regular 3, And Serve Hot.
You can serve with your family and friends.
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