3 green peppers, skinned and seeds removed.
6 egg plants, skinned and seeds removed.
Cook gently in 6 Tablespoons olive oil without browning. Mash fine and mix thoroughly with 4 cups yoghourt. Add 1 teaspoon salt, 1/2 teaspoon pepper, a pinch of cayenne, a pinch of powdered mint, and 2 pressed cloves of garlic. Serve ice-cold.