Fifteen Kilograms of Imperfect Lemons

Slice 2 eggplants into 1cm thick rounds, coat with olive oil and roast in oven at 180degrees celcius for 30 minutes. Meanwhile, sauté 2 sliced onions and 2 sliced cloves of garlic. Slice 5 tomatoes into pieces half a centimetre thick and do the same with 500g potatoes. When eggplants are done, remove from olive. Layer the eggplants and tomatoes and potatoes in the baking dish with the onions and garlic and a cup of pitted olives, drizzling with olive oil as you go. Season well and bake for 40 minutes at 180 degrees celcius.